Pinto Bean Chili

1 pound dried pinto beans

2 pounds hamburger

1 onion, chopped

3 celery ribs, chopped

3 Tbsp all purpose flour

4 cups water

2 Tbsp chili powder

2 Tbsp cumin

1/2 tsp sugar

1 can (28 oz) crushed tomatoes

2 tsp cider vinegar

1 1/2 tsp salt

2 cans chopped green chiles

12 flour tortillas

3 cups (12 oz) shredded cheddar cheese

3 tsp vegetable oil

Place beans in dutch oven.  Add water to cover by 2 inches.  Boil for 2 minutes.  Remove from heat; cover and let stand for 1 hour.  Drain and rinse beans.  Discard liquid.  In a dutch oven, cook beef, onion, and celery.  Drain.  Stir in flour.  Gradually stir in water.  Add beans, chili powder, cumin, and sugar.  Boil.  Cover and simmer for 1 1/2 hours.  Stir in tomatoes, vinegar, and salt.  Heat through.  Spread 1 Tbsp chiles on ½ of each tortilla.  Sprinkle with 1/4 cup cheese.  Fold in half.  Cook tortillas in skillet in 1 tsp of oil until browned on each side.