Preparation Steps

• In a medium Dutch oven or stock pot, add the ground beef and chopped onion, cooking over medium to medium-high heat until beef is no longer pink, about 8 minutes.
• Drain any excess grease from the pan.
• Add minced garlic and cook until fragrant, about 30 seconds.
• Stir in the kidney beans, diced tomatoes, and green chilis.
• Add chili powder, cumin, and smoked paprika; stir to combine.
• Allow the mixture to simmer for 10 to 15 minutes until heated through.
• Keep the meat mixture warm on low heat while preparing the fry bread.
• In a small bowl, heat warm milk and butter until the butter melts, ensuring the milk is no warmer than 110°F.
• In a medium bowl, combine all-purpose flour, baking powder, yeast, and salt. Stir to combine.
• Make a well in the flour mixture and pour the warm milk and butter mixture into the center.
• Stir the dough mixture well, then dump onto a lightly floured surface and knead into a smooth ball, adding flour if sticky.
• Cover the dough with a clean towel and let it rest for 10 minutes.
• Heat vegetable oil in a heavy-bottom Dutch oven or pan to 350–375°F. Prepare a baking sheet lined with paper towels.
• Divide the rested dough into 8 equal pieces.
• Roll each piece into approximately 1/4-inch thick circles using flour as needed to prevent sticking. Do not stack uncooked dough pieces together.
• Fry dough pieces in hot oil a few at a time without crowding until golden brown, about 90 seconds per side.
• Remove fried bread with a slotted spoon and place on the paper towel-lined baking sheet to drain.
• Repeat frying with remaining dough pieces.
• Serve fry bread topped with the warm meat and bean mixture and your favorite taco toppings or honey butter.