Step 1: Prepare the Beans

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

Step 2: Cook 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 excess fat.
2. Stir in the flour until blended. Gradually stir in water.
3. Add the beans, chili powder, cumin, and sugar. Bring to a boil.
4. Reduce heat, cover, and simmer for 1 1/2 hours, or until beans are tender.
5. Stir in the tomatoes, vinegar, and salt. Heat through, stirring occasionally.

Step 3: Make the Quesadillas

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