A traditional Indian fry bread topped with a chili-style meat and bean mixture and taco-type toppings like shredded Cheddar cheese, chopped lettuce, and sour cream. A family favorite. Serve the leftovers as dessert with honey, butter, or sugar and cinnamon.
Ingredients
- all-purpose flour: 2 cups
- baking powder: 1 tsp
- salt: 0.5 tsp
- warm water: 1 cup
- ground beef: 1 pound
- pinto beans: 1 can (15 ounce can, drained)
- tomatoes, undrained: 1 can (14.5 ounce can, diced)
- chili seasoning (such as McCormick®): 1 pack (1.25 ounce pack)
- vegetable oil (such as Crisco®) for frying:
Metric Conversion
Stages of cooking
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Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
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Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
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Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
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Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
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Divide fry bread among serving plates while still hot. Spoon chili mixture on top.
