Ingredients
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1 cup dry pinto beans or 1 cup great northern bean
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1 quart water
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1 large onion, chopped
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1 lb ground beef
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3 cups chicken broth
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1 tablespoon chili powder
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2 garlic cloves, minced
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2 teaspoons ground cumin
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2 teaspoons dried oregano
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2 teaspoons dried basil
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2 cups flour
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1/2 cup instant nonfat dry milk powder
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1 tablespoon baking powder
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1/2 teaspoon salt
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2 tablespoons shortening
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3/4 cup water
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canola oil, for frying
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1 tomatoes, chopped
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1 cup salsa
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1 cup sour cream
Instructions
- CHILI: Sort and discard debris from beans and rinse well.
- Place beans in 3-4 quart pot with water; bring to a boil on high heat. Cook uncovered for 10 minutes.
- Remove from heat; cover and let stand for 1 hour. Drain beans and set aside.
- Rinse pot and return to medium-high heat. Add the chopped onion and ground beef and cook till meat is browned.
- Drain the grease and add all remaining ingredients. Bring to a boil on high heat; reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender.
- FRY BREAD: Mix together flour, dry milk, baking powder, and salt. Add shortening and rub mixture with fingers till coarse crumbs form.
- Add water and stir with a fork till dough clings together.
- Knead on a lightly floured surface till smooth (2-3 minutes).
- Divide into 6 portions and keep covered with plastic wrap.
- Shape each into a 6-7 inch circle.
- In a 9x2 inch pan or electric skillet, heat 3/4 inch canola oil to 375 degrees. Fry each piece of dough till it is puffy and golden brown, turning once with tongs.
- Keep warm in 200 degree oven on baking sheets lined with paper towels till ready to serve.
- TO SERVE: Top each piece of fry bread with chili, and as many toppings as you like.