Step 1: Prepare the Beans

1. Place pinto beans in a Dutch oven or soup kettle. Add water to cover the beans by 2 inches.
2. Bring to a boil and cook for 2 minutes.
3. Remove from heat, cover, and let stand for 1 hour.
4. Drain and rinse beans, discarding the liquid.

Step 2: Make the Chili

1. In a Dutch oven, cook the ground beef, onion, and celery over medium heat until the beef is no longer pink. Drain any excess fat.
2. Stir in the flour until blended, then gradually stir in water.
3. Add the soaked beans, chili powder, cumin, and sugar. Bring the mixture to a boil.
4. Reduce the heat, cover, and simmer for 1 1/2 hours or until the beans are tender.
5. Stir in the crushed tomatoes, cider vinegar, and salt. Heat through, stirring occasionally.

Step 3: Make the Chili Cheese Quesadillas

1. Spread 1 tablespoon of chopped green chiles on half of each tortilla.
2. Sprinkle with 1/4 cup of shredded cheddar cheese and fold the tortilla in half.
3. In a large skillet, cook each tortilla in 1 teaspoon of canola oil over medium heat until lightly browned on both sides. Add more oil as needed.
4. Cut each quesadilla in half and serve with the chili.