Ingredients
Fry Bread Recipe:3cups Gold Medal™ all-purpose flour
1 tablespoon powdered milk
3teaspoons baking powder
1 teaspoon salt
1 1/2teaspoons active dry yeast
1 teaspoon sugar
1cup luke warm water
1 tablespoon margarine, melted and slightly cooled
Chili Beans Recipe:
1cup dry Great Northern beans or pinto beans
1 quart water
1large onion, chopped
1 tablespoon vegetable oil
1pound ground lean beef
3 cups chicken broth
1tablespoon chili powder
2 cloves garlic, minced
2teaspoons cumin
2 teaspoons dry oregano leaves
2teaspoons dry basil leaves
1cup dry Great Northern beans or pinto beans
1 quart water
1large onion, chopped
1 tablespoon vegetable oil
1pound ground lean beef
3 cups chicken broth
1tablespoon chili powder
2 cloves garlic, minced
2teaspoons cumin
2 teaspoons dry oregano leaves
2teaspoons dry basil leaves
Fry Bread Taco Assembly:
Fry Bread, recipe above
Chili Beans, recipe above
1or 2 large firm-ripe tomatoes, cored and chopped
3/4 pound mild cheddar cheese, shredded
1/2pound (about 4 cups) shredded lettuce
1 1/4 cups green onions, thinly sliced
1cup purchased or homemade salsa
1 cup purchased or homemade guacamole
1cup sour cream
Directions
Fry Bread Recipe:
In a large bowl, whisk together the flour, powdered milk, baking powder and salt.
In a small bowl, dissolve the yeast and sugar in luke warm water for about 5 minutes. Stir in the melted margarine.
Add the yeast mixture to the
dry ingredients and mix well, using your hands if needed. Turn out onto a
floured surface and knead for about 5 minutes. Leave the dough in a
ball on the floured surface, cover with the bowl you mixed it in, and
let rest for 10 minutes.
Heat 1-inch of vegetable oil over medium-high heat in a cast iron skillet or frying pan.
Divide dough into 6-8 balls.
Roll out each ball into a flat circle. Then take your finger and make a
small hole in the middle of each dough circle.
One at a time, place the
dough in the hot oil. When lightly browned, turn and fry on the other
side, 30-60 seconds. Drain on a paper towel.
Chili Beans Recipe:
Sort and discard debris from beans; rinse well. Put beans in 3-4 quart
pan with 1-quart water; bring to boiling on high heat. Cook, uncovered,
10 minutes. Remove from heat, cover and let stand 1 hour. Drain beans,
set aside.
Rinse and dry pan and return
to medium heat. Add onion and oil; stir until onion is translucent, 3-4
minutes. Add onions to beans.
Crumble beef in pan; stirring occasionally, cook over high heat until well browned, about 10 minutes. Discard fat.
Add beans and onion to meat
along with chicken broth. Add chili powder, garlic, cumin, dry oregano
leaves, and dry basil leaves. Bring to boiling over high heat; simmer,
covered until beans are tender to bite, 1 1/2 to 2 hours.
If you want to reduce liquid,
uncover and boil chili, stirring often, until desired thickness. Use
right away or cool, cover, and chill up to 3 days. To reheat, stir often
over medium-high heat until boiling.
Fry Bread Taco Assembly: Lay a piece of hot fry bread on a plate. Spoon some chili bean mixture onto the fry bread, then top with cheese, lettuce, onions and tomatoes. Top tacos with salsa, guacamole and sour cream, to taste.
Total
40 min
Servings 6