Navajo Tacos
Madison Curley
Chili with sourdough fry bread
Ingredients
For the Chili
- 1 cup dry pinto beans
- 1 cup dry kidney beans
- 2 lbs of ground beef
- 1 diced onion
- 2 diced bell peppers, I like red and orange
- 2 cups diced carrots, can cook with the beans
- 6 garlic cloves, minced
- 2 cups bone broth
- 6 oz tomato paste
- 15 oz diced fire roasted tomatoes
- 15 oz crushed fire roasted tomatoes
- 3 oz of diced green chilies
- ¼ cup apple cider vinegar
- 3 tsp chili powder
- 2 tsp cumin
- 1 Tbs salt
- 2 Tbs maple syrup
- 3 Tbs coconut sugar
- 1 Tbs cocoa powder
- ½ tsp cinnamon
For the Sourdough Fry Bread
- 1 cup milk
- ½ cup sourdough starter
- 1 ½ cups whole wheat flour
- 1 cup all purpose flour
- 1 ½ tsp salt
- 1 Tbs honey
- Coconut oil for frying
Directions
Soak & Prep the Beans
Soak the beans in water for 12-24 hours until they’ve doubled in size.
Drain the water and rinse. Cover the beans with a towel and let them sit on the counter, rinsing every 12ish hours to keep the beans moist.
You should start see sprouts after 2-3 days. Then they’re ready to cook!
I cook them in a stove top pressure cooker for about 5 minutes before I add them to the chili.
Put Together Chili
Brown the hamburger in a large pot.
Then add veggies and saute for a few minutes.
Add the remaining ingredients and the beans and let simmer for 45-60 minutes.
Making the Fry Bread
Combine all ingredients and let sit overnight.
The next day, a few hours before frying, divide into 8 balls and let raise.
When you’re ready to cook, heat up the oil to about 350 degrees.
Stretch out the dough balls and fry in the oil.
Flip when golden brown, and pull from the pan to cool once both sides are done!