Super Yummy. That's all I've got to say.

Navajo Tacos

Inspiration: Emeril Lagasse
Ingredients:

Russ's Chili

• ground beef
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped 
• 1 stalk of celery, chopped
• 2 garlic cloves, minced
• 1 tomato, chopped
• 1 can tomato sauce
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 T honey
• 1 cube beef bouillon
  
• 1 1/2 T chili powder
• 1 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• salt and pepper to taste
• 1/4 c fresh cilantro, chopped

Fry Bread

• 2 c flour
• 1 T baking powder
• 1/2 tsp salt
• 1 T oil
• 3/4 c warm water
• 1 T powdered milk
• 1 tsp sugar
• 1/4 c vegetable oil

Toppings

• Chili 
• Avacado
• Olives
• Green Onion
• Lettuce
• Fresh Tomato
• Cheddar Cheese
• Sour Cream

Directions:

Chili

1.  Fry ground beef with garlic, onion, celery, and pepper. 
2. Add all other ingredients. Mix together well and let simmer approximately 30 minutes.

Fry Bread

1. In the bowl of a food processor, mix the dry ingredients. Stir in water and 1 tablespoon of oil, and process until smooth. 
2. Turn out onto a lightly floured surface and gently knead until the dough is just elastic and comes together, being careful not to over work. 
3. Shape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 1 hour.
4. Divide the dough into 12 equal pieces. Flatten each piece and roll into a 7-inch circle, making as thin as possible. Poke a hole in the center with the handle of a wooden spoon or your finger.
5. In a large saute pan or deep fryer, heat the 1/4 c oil to 360 degrees. Slip the rounds 1 at a time into the hot oil and cook for 2 minutes, turning once with a long-handled spoon. 
6. Drain on paper towels and repeat with the remaining dough.

**this fry bread can easily be eaten in many different ways including as a dessert with butter and honey on top.
Navajo Tacos

1. Put fry bread on plate. Layer with chili and any other toppings desired!