Last Updated on July 23, 2025 by Casia Valdés
When comfort food calls, Pinto Bean Chili delivers hearty warmth and bold flavors with a Southwest twist. Paired with cheesy Chili Cheese Quesadillas, this duo transforms a classic chili night into a fun, family-friendly feast. Think tender pinto beans, seasoned ground beef, cozy spices, and gooey tortillas—every bite is pure satisfaction.
Table of Contents
What Makes This Duo So Irresistible
Combining a rich pinto bean chili with cheesy quesadillas elevates your meal with delicious texture and variety. The chili is thick, meaty, and seasoned with cumin, tomatoes, and vinegar for tang. The quesadillas add a crunchy, melty contrast—perfect dunked into the chili or enjoyed on their own with all the fixings.
Ingredients You’ll Need
For the Chili (4 servings):
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1 lb dried pinto beans
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2 lbs ground beef
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1 medium onion, chopped
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3 celery ribs, chopped
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3 Tbsp all-purpose flour
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4 cups water (plus soaking water)
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2 Tbsp chili powder
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2 Tbsp ground cumin
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½ tsp sugar
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1 (28‑oz) can crushed tomatoes
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2 tsp cider vinegar
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1½ tsp salt
For the Chili Cheese Quesadillas:
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2 (4-oz) cans chopped green chiles
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12 (6‑inch) flour tortillas
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3 cups shredded cheddar cheese
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3 tsp canola oil
Optional Toppings: corn off the cob, chopped red onion, sliced jalapeño, sour cream
Step-by-Step Instructions
Part A: Make the Pinto Bean Chili
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Soak the Beans
In a Dutch oven, add dried beans and fresh water covering them by an inch or two. Bring to a boil for 2 minutes, then cover and let stand for 1 hour. Drain and rinse. -
Brown Meat & Veggies
Return pot to medium heat. Add ground beef, onion, and celery; cook until the meat is no longer pink. Drain excess fat. -
Create the Base
Sprinkle flour evenly and stir to coat the meat and veggies. Gradually add 4 cups of water. -
Season & Simmer
Stir in the pinto beans, chili powder, cumin, and sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ hours, or until beans are tender. -
Finish the Chili
Add crushed tomatoes, cider vinegar, and salt. Heat through, stirring occasionally. Taste and adjust spices if needed.
Part B: Make Chili Cheese Quesadillas
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Prepare Tortillas
Spread ~1 Tbsp chopped green chiles over half of each tortilla, then sprinkle ¼ cup cheese on top. Fold tortillas in half. -
Cook Quesadillas
Heat 1 tsp canola oil in a skillet over medium heat. Cook quesadillas, adding more oil as needed, flipping once, until each side is golden and the cheese melted. -
Serve Hot
Cut each quesadilla into two wedges.
Serving Suggestions
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Dip & Dunk: Spoon chili into bowls and dip quesadilla wedges.
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Fully Loaded Chili Bowls: Top chili with corn, red onion, jalapeño slices, and sour cream.
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Side Dish: Turn quesadillas into nachos by slicing and layering chili, cheese, and garnishes on top.
Why You’ll Love This Meal
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Make‑ahead Convenience: Chili can be prepped ahead and reheats beautifully.
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Family Friendly: Mild yet flavorful enough for all ages, with spice variations for heat lovers.
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Crowd Pleaser: Easy to scale up for gatherings.
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Balanced Meal: Protein, fiber, veggies, and carbs—all in one menu.
Pro Tips for Best Results
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Consistent bean texture: Boil then soak overnight for even cooking.
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Layer flavors smartly: Brown meat and veggies first for depth.
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Perfect quesadillas: Keep oil low and pan medium-hot to avoid sogginess.
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Adjust spice easily: Swap in fire-roasted chiles or add hot sauce.
Variations to Try
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Vegetarian Chili: Omit beef, add bell peppers, zucchini, and black beans.
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Spicy Quesadillas: Include chopped jalapeños in the filling.
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Loaded Queso: Replace tortillas—melt cheese and chiles over chips.
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Comfort Boost: Stir in sour cream into the chili before serving.
Storage & Reheating
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Chili stores well in the fridge for up to 4 days or in the freezer up to 3 months.
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Reheat gently: On low with a splash of broth or water.
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Quesadillas can be refrigerated for 2 days. Reheat in a skillet or oven for crisp edges.
Pinto Bean Chili
Ingredients
Method
- In a Dutch oven, add dried beans and fresh water covering them by an inch or two. Bring to a boil for 2 minutes, then cover and let stand for 1 hour. Drain and rinse.
- Return pot to medium heat. Add ground beef, onion, and celery; cook until the meat is no longer pink. Drain excess fat.
- Sprinkle flour evenly and stir to coat the meat and veggies. Gradually add 4 cups of water.
- Stir in the pinto beans, chili powder, cumin, and sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ hours, or until beans are tender.
- Add crushed tomatoes, cider vinegar, and salt. Heat through, stirring occasionally. Taste and adjust spices if needed.
- Spread ~1 Tbsp chopped green chiles over half of each tortilla, then sprinkle ¼ cup cheese on top. Fold tortillas in half.
- Heat 1 tsp canola oil in a skillet over medium heat. Cook quesadillas, adding more oil as needed, flipping once, until each side is golden and the cheese melted.
- Cut each quesadilla into two wedges.
