Navajo Chili Tacos on Fluffy Fry Bread
Transform your dining experience with these tantalizing Navajo Chili Tacos served on homemade fry bread. This recipe elevates the traditional taco with a robust chili made from scratch using hearty dry pinto beans and savory ground beef, simmered to perfection with a blend of aromatic spices. It may require some preparation, but the end result is a dish filled with bold flavors and textures that'll impress your family and friends. Perfect for special occasions or larger gatherings, this recipe can easily be doubled to serve a crowd. Bring home the taste of the Southwest with this family treasured recipe, inspired by the warmth of home and the love of a mother’s cooking.
N/A
Servings
423
Calories
23
Ingredients
Ingredients
Dry pinto beans or great northern beans
1 cup (Sort and rinse well)
Water
1 quart (For cooking beans)
Large onion
1 (Chopped)
Ground beef
1 lb (Cooked with onions)
Chicken broth
3 cups (Added to chili)
Chili powder
1 tablespoon (Spice for flavoring)
Garlic cloves
2 (Minced)
Ground cumin
2 teaspoons (Spice for flavoring)
Dried oregano
2 teaspoons (Spice for flavoring)
Dried basil
2 teaspoons (Spice for flavoring)
Flour
2 cups (For fry bread)
Instant nonfat dry milk powder
1/2 cup (For fry bread)
Baking powder
1 tablespoon (For fry bread)
Salt
1/2 teaspoon (For fry bread)
Shortening
2 tablespoons (Fat for fry bread)
Water
3/4 cup (For binding fry bread dough)
Canola oil
As needed (For frying)
Tomatoes
1 (Chopped for topping)
Salsa
1 cup (For topping)
Sour cream
1 cup (For topping)
Cheddar cheese
12 ounces (Grated for topping)
Iceberg lettuce
1/2 lb (Shredded for topping)
Green onion
1 cup (Sliced for topping)
Instructions
1
CHILI: Begin by sorting through the dry pinto beans or great northern beans to remove any debris, then rinse them thoroughly. Place the beans in a 3-4 quart pot and add the quart of water. Bring the mixture to a boil over high heat and let it cook uncovered for 10 minutes.
2
After 10 minutes, remove the pot from the heat, cover it, and let it stand for 1 hour. Once the hour has passed, drain the beans and set them aside. Rinse out the pot to remove any residue and place it back over medium-high heat.
3
Add the chopped onion and ground beef to the pot, cooking until the meat is browned and the onions are softened, about 5-7 minutes. Drain any excess grease from the pot.
4
Stir in the chicken broth, drained beans, chili powder, minced garlic, ground cumin, oregano, and basil. Bring the mixture to a boil, then reduce the heat and let it simmer covered for 1 ½ to 2 hours, or until the beans are tender and the flavors meld together beautifully.
5
FRY BREAD: In a large bowl, whisk together the flour, dry milk powder, baking powder, and salt. Add the shortening and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
6
Make a well in the center and pour in the water. Stir with a fork until the dough begins to cling together. Transfer the dough to a lightly floured surface and knead gently until smooth, about 2-3 minutes.
7
Divide the dough into 6 equal portions and cover them with plastic wrap to keep moist. Roll each portion into a circle approximately 6-7 inches in diameter.
8
In a 9x2 inch pan or an electric skillet, heat about 3/4 inch of canola oil to 375°F (190°C). Fry each piece of dough one at a time until they puff up and turn golden brown, about 1-2 minutes per side. Use tongs to carefully turn them over, then remove with a slotted spoon.
9
Keep the fried bread warm in a preheated oven set to 200°F (93°C) on a baking sheet lined with paper towels until ready to serve.
10
TO SERVE: Top each piece of warm fry bread generously with the homemade chili. Personalize with your favorite toppings such as chopped tomatoes, salsa, sour cream, grated cheddar cheese, shredded lettuce, and sliced green onions.
Nutrition Information
20g
Fat
39g
Carbs
26
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Navajo Chili Tacos served on homemade fluffy fry bread, featuring a robust beef and pinto bean chili.
What types of beans can be used for the chili?
You can use either dry pinto beans or great northern beans for this recipe.
How do I prepare the dry beans?
Sort through the beans to remove debris, rinse thoroughly, then boil in a quart of water for 10 minutes.
How long should the beans soak after boiling?
After the initial 10-minute boil, remove from heat, cover, and let the beans stand for 1 hour.
What type of meat is required?
The recipe calls for 1 lb of ground beef, cooked until browned with onions.
What aromatics are used in the chili?
The chili uses one large chopped onion and two minced garlic cloves.
What liquid is added to the chili base?
Three cups of chicken broth are stirred into the chili mixture along with the beans.
What spices give the chili its flavor?
The flavor comes from a blend of chili powder, ground cumin, dried oregano, and dried basil.
How long does the chili need to simmer?
The chili should simmer covered for 1.5 to 2 hours until the beans are tender.
What are the dry ingredients for the fry bread?
The fry bread dough consists of flour, instant nonfat dry milk powder, baking powder, and salt.
How do I incorporate shortening into the fry bread dough?
Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs.
How do I bind the fry bread dough?
Make a well in the center of the dry ingredients, add 3/4 cup of water, and stir with a fork.
How long should I knead the fry bread dough?
Knead the dough gently on a lightly floured surface for approximately 2-3 minutes until smooth.
How many portions of fry bread does this recipe make?
The dough should be divided into 6 equal portions.
How large should the fry bread circles be?
Each portion should be rolled into a circle approximately 6 to 7 inches in diameter.
What kind of oil is best for frying the bread?
Canola oil is recommended for frying the bread.
What is the ideal oil temperature for frying?
The oil should be heated to 375 degrees Fahrenheit (190 degrees Celsius).
How much oil is needed in the pan?
You should have about 3/4 inch of oil in a 9x2 inch pan or electric skillet.
How long does it take to fry each piece of bread?
It takes about 1-2 minutes per side until the bread puffs up and turns golden brown.
How do I keep the fry bread warm before serving?
Place the fried bread on a paper towel-lined baking sheet in a preheated oven at 200 degrees Fahrenheit.
What are the recommended vegetable toppings?
Chopped tomatoes, shredded iceberg lettuce, and sliced green onions are recommended.
What sauces are suggested for serving?
The recipe suggests personalizing the tacos with salsa and sour cream.
What kind of cheese is used?
The recipe suggests 12 ounces of grated cheddar cheese for topping.
How many calories are in a serving?
Each serving contains approximately 423 calories.
What is the protein content of this dish?
There are 26 grams of protein per serving.
What is the fat and carbohydrate content?
Each serving has 20g of fat and 39g of carbohydrates.
Can this recipe be scaled for a crowd?
Yes, the recipe can easily be doubled to serve a larger group or for special occasions.
What equipment is needed for frying?
You can use a 9x2 inch pan, an electric skillet, and tongs for turning the bread.
What is the inspiration behind this recipe?
It is a family treasured recipe inspired by the Southwest and the warmth of a mother’s cooking.
How do I ensure the fry bread stays moist before cooking?
Cover the divided dough portions with plastic wrap to keep them moist while you work.