2 lbs ground beef
1 large onion, chopped
Approx 8 cups cooked pinto beans – (see below) or use 3-4 cans, drained (Also ok to use kidney beans)
1 6 oz. can tomato sauce
1 10 oz. can mild red enchilada sauce (or just use another tomato sauce)
1 Tbsp chili powder
1 tsp cumin
½ tsp basil
½ tsp oregano
¼ tsp garlic powder
2 1/2 - 3 tsp salt (only if you made your own beans – otherwise use just a few sprinkles of saltbecause canned beans are usually pre-salted)
pepper to taste
Fresh pico de gallo
Jalapeños or green chilies
Brown meat w/ chopped onion. Drain and rinse meat to remove fat. Put back in pot or in a crockpot. Add all other ingredients, stir, and simmer at least 20 minutes or for a few hours on low in the crockpot. I made this in the crock pot, so it could be done ahead of time and just kept warm. Serve on warm fry-bread and pile high with toppings.
This made a big pot that served about 15-18. You can easily half the recipe. Also, you can adjust the spice amounts to your own tastes. Note: I have made this with home-made beans and canned – I liked it a lot better with homemade, but the canned is a great quick substitute.
Beans – I soaked 3 cups of dry pinto beans overnight. Drain. Cook in pressure cooker for 19 minutes on high w/ about 10-12 cups of water, a slice of onion, garlic clove, bay leaves, and some cilantro stems. Don’t add salt, yet. When beans are done, use a slotted spoon to place into your pot or crock pot with the meat and onion. You can also cook beans in a crock pot – after soaked, cook w/ water and spices for 3-4 hours on high. (they turn out better for me in the pressure cooker)
Navajo Fry Bread (you will need 3-4 batches if making the entire bean recipe)
500 g. bread flour (4 cups)
8 g. salt (1 teaspoon)
14 g. sugar (1 Tbsp)
14 g. baking powder (1 Tbsp)
20 g. shortening (1 Tbsp)
10 oz warm water
Mix dry ingredients. Cut in shortening. Then gradually add warm water and knead. (I use the food processor for this and it only takes a minute). Cut into 6-10 pieces depending how large you want them. Cover, and let rest 10-15 minutes. Flatten by hand about 1/8 - 1/4 inch and fry for 1-2 minutes in a couple of inches of oil (375 degrees). Keep warm in 200 degree oven until ready to serve. Authentic fry bread does not have sugar or shortening - so feel free to omitt - this just makes it a little sweeter and softer. Also notice - there is no yeast - the baking powder makes it rise - do not use regular dough for fry bread, or else it will be too chewy.
I made some really good pizza the other day. For one of the pizzas, Cathy gave me the idea to make a greek pizza and I found the recipe she used at allrecipes.com . I made my own crust, rather than buying a pre-baked one like the recipe says. My favorite pizza crust recipe now it the one from "The Bread Bible" that Suz introduced to me. I also made two other pizzas - a pepperoni for the kids and an everything for Paul.
600 g. or 4 ½ cups all-purpose flour (all-purpose is important)
15 g. or 2 ½ tsp. sea salt
9 g. or 2 tsp. sugar
2 ¼ tsp instant yeast
about 1 ½ cups water or 360 g.
a few tablespoons olive oil.
Wisk flour, salt and sugar in a bowl. Add yeast – whisk again. Measure water and put in a 2 qt bowl. Mix in dry ingredients and stir about 20 – 30 times by hand (if you don't mind your hands getting a little sticky, it is easiest to just use your hands instead of a spoon). Mix together just until is starts to sort of come together. It is ok if it is a little flaky - it is supposed to be flaky. Form into ball and coat generously with olive oil. Cover, and let rise ½ hour. Cover and put in refrigerator for at least 4 hours up to 4 days. Take out of fridge. Brush a little of the extra olive oil from the bowl onto the 3 pizza pans. Form 3 flat balls – smash down and let rest for 20 minutes on a pizza pan or baking sheet. Spread dough out thin on the pan. Let rest 20 more minutes, then cook for 5 minutes at 500 degrees. Take out and top with sauce and toppings. Place back in the oven to finish cooking for about 5 minutes more. If you like a crispy crust, place the pizza directly on the rack or stone without the pizza pan when you put it in the oven the 2nd time.
This dough is really easy to stretch out and the crust it makes is thin, crispy, and chewy. I like that you can make the dough anytime up to 4 days in advance - this actually makes the crust taste better because of a slow fermentation.