Pinto Bean Chili

Place the dried beans in a Dutch oven or soup kettle. Add enough water to cover the beans by 2 inches. Bring to a boil, and boil for two minutes. Remove the pot from the heat. Cover and let stand for one hour. Drain and rinse the beans. Discard the soaking liquid. Editor’s Tip: We often forget to soak beans overnight. Luckily, this quick-soak method has the same effect, and it only takes an hour.

In a Dutch oven, cook the ground beef, onion and celery over medium heat until the meat is no longer pink. Drain and discard the grease.

Stir the flour into the beef mixture until blended. Gradually stir in the water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce the heat. Cover and simmer for about 1 hour and 30 minutes, until the beans are tender.

Stir in the tomatoes, vinegar and salt. Heat through, stirring occasionally. Editor’s Tip: If the chili isn’t thick enough for your liking, try mashing some of the beans with a potato masher. The beans will release starch as they're crushed, thickening the liquid. You can also add a little masa harina. This gluten-free flour is typically used to make corn tortillas or tamales. When simmered in chili, it thickens the mixture and adds a subtle corn flavor.

If desired, serve the chili with corn off the cob, chopped red onion, sliced jalapeno pepper and sour cream. Editor’s Tip: Want to turn this into a hearty meal? Serve alongside cheese quesadillas, and garnish the chili with sliced avocado.