Yield: 6 fry breads
2 cups unsifted all-purpose flour
1/2 cup instant nonfat dry milk
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp lard or shortening
3/4 cup water
Mix together the first four ingredients. Add the lard or shortening and with you fingers, rub the mixture until it is evenly combined.
Use a fork to stir in the water; mix until the dough clings together.
Turn the dough out onto a floured board and knead until it is smooth and velvety; it takes 2 to 3 minutes. Divide the dough into 6 equal portions; shape each into a ball, then flatten to form a 6 to 7 inch round by patting between your hands. Lay the rounds, side by side, on a floured board and cover with plastic wrap until all are shaped.
In a deep pan (about 9 inches wide), heat 1 1/2 inches salad oil to 375° F. (I use my electric skillet so that I can control the temperature.) Cook rounds of dough, one at a time, in oil until puffy and golden brown, about 2 minutes; turn once or twice. Drain on absorbent material.
Serve hot; bread may be kept in the oven at 300° F. or a warming oven until all are cooked. Or, let cool, them package airtight to chill until the next day; to reheat, arrange in a single layer on a baking sheet and place in a 375° F. oven for 5 to 8 minutes.
Top the bread with powdered sugar or honey and eat as a treat or dessert; or, top with a chili and taco fixin's for lunch or dinner.
Navajo Tacos
Prepare Navajo fry bread, recipe is here.
Prepare the chili.
Prepare the fixings desired.
Beef and Three Bean Chili
2 Tbsp olive oil
1 large onion, chopped
1 green pepper, seeded and chopped
2 cloves garlic, crushed
1 large jalapeno, minced with seeds
1 pound lean ground beef
2 Tbsp chili powder
1 Tbsp chipotle chili powder
2 tsp cumin
1 cup beer
2 14.5 oz cans fire-roasted diced tomatoes
1 can water
1 small can tomato paste
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 tsp salt
In a dutch oven over medium heat, cook onion and pepper in olive oil until softened, about five minutes. Add garlic and jalapeno and cook, stirring, for another minute, then add the ground beef. Cook, breaking up the meat with the edge of a egg turner to remove chunks, until meat is no longer pink. Drain any fat from the pan and return to heat.
Add the two chili powders and cumin, and cook the spices and the meat together, stirring, for a minute or so. Add the beer and stir. Allow it to simmer while opening the cans of tomatoes and opening, draining and rinsing the beans. Add the tomatoes, one can of water (14.5 oz), tomato paste, and beans. Stir well. Bring the mixture to a slow boil and then reduce the heat to low. Simmer, partially covered, for an hour.
As the chili simmers, stir it occasionally, and taste to adjust spices. (The salt is added at the very end of cooking.) Once the chili reaches the desired thickness, add the salt and taste. Eat immediately or cool and refrigerate overnight. The chili tastes wonderful the next day. It also freezes well.
To use the chili with the Navajo tacos, prepare taco fixings that you like, such as: Chili, lettuce, thinly sliced, Bev's Homemade Salsa , avocado, sour cream, cheese, and cilantro. Layer the fixings on the fry bread.
Of course, the Beef and Three Bean Chili is great just in a bowl with maybe some cornbread on the side!