Ingredients
6
6 servings
- •2 cups all-purpose flour
- •1 teaspoon baking powder
- •0.5 teaspoon salt
- •1 cup warm water
- •1 pound ground beef
- •1 (15 ounce) can pinto beans, rinsed and drained
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1 (1.25 ounce) package chili seasoning (such as McCormick®)
- •vegetable oil (such as Crisco®) for frying
Instructions
- 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.
- 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.
- 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.
- 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.
- Divide fry bread among serving plates while still hot. Spoon chili mixture on top.
Nutritional Facts
Per 6 servings
- Calories: 425
- Carbohydrate: 45g
- Fat: 18g
- Fiber: 5g
- Protein: 21g
- Sugar: 3g
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