The fry bread is light, fluffy and delicious. You can eat it on it’s own, but our favorite way to serve them is topped with chili beans and a variety of additional toppings as Fry Bread Tacos.
Fry Bread Recipe:
- 3 cups all-purpose flour
- 1 tablespoon powdered milk
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 cup luke warm water
- 1 tablespoon margarine, melted and slightly cooled
Chili Beans Recipe:
- 1 cup dry Great Northern beans or pinto beans
- 1 quart water
- 1 large onion, chopped
- 1 tablespoon vegetable oil
- 1 pound ground lean beef
- 3 cups chicken broth
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons dry oregano leaves
- 2 teaspoons dry basil leaves
Fry Bread Taco Assembly:
- Fry Bread, recipe above
- Chili Beans, recipe above
- 1 or 2 large firm-ripe tomatoes, cored and chopped
- 3/4 pound mild cheddar cheese, shredded
- 1/2 pound (about 4 cups) shredded lettuce
- 1 1/4 cups green onions, thinly sliced
- 1 cup purchased or homemade salsa
- 1 cup purchased or homemade guacamole
- 1 cup sour cream
- 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.