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Navajo Fry Bread with Chili

Navajo Fry Bread with Chili
The recipe Navajo Fry Bread with Chili is ready in approximately 45 minutes and is definitely a super dairy free option for lovers of American food. This bread has 579 calories, 31g of protein, and 22g of fat per serving. This recipe serves 8. It will be a hit at your The Super Bowl event. A mixture of olive oil, tomato paste, onions, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
MAKE THE CHILI: In a heatproof bowl, cover the ancho with 2 cups of the boiling water.
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Chili PepperChili Pepper
WaterWater
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BowlBowl
2
Put the porcini in a small bowl and cover with the remaining 1 cup of boiling water.
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WaterWater
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BowlBowl
3
Let both soak until softened, about 20 minutes.
4
Remove the ancho from the soaking liquid and discard the stem and seeds. Finely chop the chile; reserve the soaking liquid. Rub the porcini to remove any grit and finely chop them; reserve the soaking liquid.
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Chili PepperChili Pepper
SeedsSeeds
Dry Seasoning RubDry Seasoning Rub
5
In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil until almost smoking.
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Olive OilOlive Oil
6
Add half of the ground buffalo in an even layer and season with salt and pepper. Sear the meat over high heat for 3 minutes without stirring; leave the meat in large pieces. Gently stir the meat and continue to brown it for 2 minutes more. Using a slotted spoon, transfer the meat to a plate; brown the remaining meat.
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Ground BisonGround Bison
MeatMeat
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Slotted SpoonSlotted Spoon
7
Heat the remaining 1 tablespoon of olive oil in the casserole.
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Olive OilOlive Oil
8
Add the onions and cook over low heat until softened, about 10 minutes.
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OnionOnion
9
Add the garlic and cook, stirring, until fragrant, about 2 minutes.
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GarlicGarlic
10
Add the chile powder and cook, stirring, for 4 minutes.
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Chili PowderChili Powder
11
Add the tomato paste mixture, chicken stock, ancho and porcini.
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Chicken StockChicken Stock
Tomato PasteTomato Paste
12
Add the ancho and porcini soaking liquids, stopping when you reach any grit at the bottom. Season with a large pinch of salt and simmer over moderately low heat until the sauce reduces by a third, about 10 minutes. Gently stir in the meat and any accumulated juices and season with salt and pepper. Rewarm just before serving.
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Salt And PepperSalt And Pepper
SauceSauce
MeatMeat
SaltSalt
13
MAKE THE FRY BREAD: Sift together the flour, cornmeal, baking powder and salt. With a wooden spoon, stir in the water until just blended.
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Baking PowderBaking Powder
CornmealCornmeal
BreadBread
All Purpose FlourAll Purpose Flour
WaterWater
SaltSalt
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Wooden SpoonWooden Spoon
14
In a 2-quart saucepan, heat 2 inches of oil to 35
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Cooking OilCooking Oil
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Sauce PanSauce Pan
15
Brush a 1/2-cup measuring cup with oil and have 2 wooden spoons ready. Scoop a 1/2-cup portion of the batter into the hot oil, then use the 2 spoons to carefully spread the batter out to a 6- to 7-inch disk. Fry the bread until golden brown and cooked through, about 2 minutes per side; lower the heat if the oil becomes too hot.
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SpreadSpread
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16
Drain on paper towels and transfer to a dinner plate. Top with the chili and serve at once. Repeat to make 7 more fry breads and serve with the remaining chili.
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Paper TowelsPaper Towels
17
Make Ahead: The chili can be refrigerated for up to 3 days; reheat gently. The fry bread batter can stand at room temperature for up to 30 minutes.
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BreadBread
Chili PepperChili Pepper
DifficultyExpert
Ready In45 m.
Servings8
Health Score29
Dairy Free
CuisinesAmerican
DietsDairy Free
Dish TypesBread
OccasionsSuper Bowl
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