Fry Bread Tacos with Homemade Chili Beans are a classic comfort food rooted in Native American tradition, transformed into a flavorful and hearty dish that’s perfect for sharing with family and friends. This recipe combines crispy, fluffy fry bread with robust chili beans and a colorful assortment of fresh toppings like tomatoes, lettuce, cheese, salsa, and sour cream. Every bite is an explosion of texture and flavor—from the savory spiced meat and beans to the cool creaminess of guacamole and the crunch of fresh veggies.
Preparation Time: 45 minutes
Cook Time: 2 hours
Total Time: About 2 hours and 45 minutes
Yield: 6–8 servings
Cuisine: Native American-Inspired, Southwestern U.S.
Ingredients
This recipe is made up of three components: fry bread, chili beans, and taco assembly with toppings.
Fry Bread Recipe:
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3 cups all-purpose flour
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1 tablespoon powdered milk
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3 teaspoons baking powder
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1 teaspoon salt
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1 1/2 teaspoons active dry yeast
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1 teaspoon sugar
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1 cup lukewarm water
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1 tablespoon margarine
Chili Beans Recipe:
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1 cup dry Great Northern beans or pinto beans
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1 quart water
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1 large onion, chopped
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1 tablespoon vegetable oil
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1 pound ground lean beef
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3 cups chicken broth
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1 tablespoon chili powder
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2 cloves garlic, minced
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2 teaspoons cumin
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2 teaspoons dry oregano leaves
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2 teaspoons dry basil leaves
Fry Bread Taco Assembly:
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Fry Bread (prepared from recipe above)
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Chili Beans (prepared from recipe above)
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1–2 large firm-ripe tomatoes, cored and chopped
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3/4 pound mild cheddar cheese, shredded
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1/2 pound (about 4 cups) shredded lettuce
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1 1/4 cups green onions, thinly sliced
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1 cup purchased or homemade salsa
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1 cup purchased or homemade guacamole
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1 cup sour cream
Step-by-Step Cooking Directions
Fry Bread Recipe
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In a large bowl, whisk together the flour, powdered milk, baking powder, and salt.
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In a smaller bowl, dissolve yeast and sugar in lukewarm water. Let sit for about 5 minutes until foamy, then stir in melted margarine.
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Pour the yeast mixture into the dry ingredients. Mix with a spoon or your hands until combined. Turn the dough out onto a floured surface and knead for 5 minutes.
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Form the dough into a ball, cover it with the mixing bowl, and let it rest for 10 minutes.
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Heat 1 inch of vegetable oil in a deep skillet or cast-iron pan over medium-high heat.
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Divide the dough into 6–8 balls. Flatten each into a round disc, and make a small hole in the center with your finger to prevent puffing.
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Fry each dough disc one at a time until golden brown, about 30–60 seconds per side. Drain on paper towels.
Chili Beans Recipe
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Rinse and sort through the dry beans, removing any debris.
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In a large pot, bring the beans and 1 quart of water to a boil. Boil for 10 minutes, then remove from heat, cover, and let sit for 1 hour. Drain.
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In a clean pot, heat vegetable oil and sauté chopped onions over medium heat until translucent, about 3–4 minutes.
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In a separate pan, brown the ground beef until cooked through, breaking it up with a spatula. Drain any fat.
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Add the beans and onions to the beef along with chicken broth, chili powder, garlic, cumin, oregano, and basil.
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Bring everything to a boil, then reduce to a simmer and cook covered for 1.5–2 hours, until beans are soft. Stir occasionally.
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If a thicker consistency is desired, uncover and simmer, stirring often, until the liquid reduces.
Fry Bread Taco Assembly
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Place a warm piece of fry bread on a plate.
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Spoon a generous helping of chili beans over the bread.
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Top with shredded cheese, lettuce, tomatoes, and green onions.
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Add dollops of salsa, guacamole, and sour cream as desired.
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Serve immediately and enjoy!
Nutritional Information (Per Serving – Approximate)
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Calories: 600–700
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Protein: 28g
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Carbohydrates: 50g
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Fat: 35g
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Fiber: 9g
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Sugar: 6g
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Sodium: 880mg
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Calcium: 250mg
The Origins and Popularity of the Recipe
Fry bread has deep roots in Native American culture, born out of necessity during times of hardship when traditional food sources were unavailable. It became a symbol of survival and resilience, often made with government-issued flour, sugar, salt, and lard. Over time, fry bread was transformed into a staple dish, enjoyed across the U.S. in various forms, from sweetened desserts to savory tacos.
Chili, meanwhile, traces its history back to the American Southwest and Northern Mexico, where beans, meat, and spices were slow-cooked to create bold, warming stews. The fusion of chili and fry bread into tacos is a uniquely American innovation that celebrates flavor, history, and community cooking.
Reasons Why You’ll Love the Recipe
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Perfect balance of textures: crispy, chewy, creamy, and crunchy in every bite
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Highly customizable: choose your own toppings, spices, and cheese
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Comfort food at its finest: warm, filling, and nostalgic
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Feeds a crowd: perfect for gatherings, family dinners, or parties
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Flavor explosion: robust, spicy chili meets the rich, fried bread base
Health Benefits
While this is more of a comfort food dish, you can still find nutritional value in:
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Protein from the beef and beans
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Fiber-rich beans for digestive health
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Lycopene from tomatoes and vitamin C from bell peppers and onions
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Calcium from the cheese and sour cream
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Healthy fats if you use olive oil or avocado-based guacamole
To make the recipe healthier, try baking the bread or using lean ground turkey and low-fat dairy.
Serving Suggestions
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Serve warm with a side of corn or black bean salad
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Add pickled jalapeños or hot sauce for extra kick
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Pair with a simple citrusy slaw to brighten the plate
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Enjoy with iced tea, lemonade, or a Mexican soda
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Set up a taco bar with all the toppings for a party
Cooking Tips
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Let the fry bread dough rest for a full 10 minutes to improve texture
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Make sure the oil is hot enough before frying (about 350°F) to prevent soggy bread
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Use a slotted spoon to reduce mess when adding chili
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Drain any excess chili liquid if your bread isn’t thick enough to hold it
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Use pre-cooked or canned beans to cut down on prep time
Variations to Try
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Vegetarian Fry Bread Tacos: Skip the beef and load up on beans, grilled veggies, and cheese
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Sweet Fry Bread: Skip the chili and toppings, sprinkle the hot bread with powdered sugar and honey
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Tex-Mex Style: Add jalapeños, corn, and chipotle for a smoky twist
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Pulled Pork Tacos: Swap the chili for slow-cooked pulled pork with BBQ sauce
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Mini Tacos: Make smaller pieces of fry bread and turn these into appetizers or snacks
Conclusion
Fry Bread Tacos with Homemade Chili Beans are more than just a meal—they’re a celebration of heritage, flavor, and hearty comfort food. From the crackle of fresh-fried dough to the warmth of seasoned chili, each bite brings a smile. Whether you’re looking to feed a hungry family, host a memorable meal, or explore new flavor traditions, this dish has you covered. Rich in history, flavor, and texture, it’s a recipe that deserves a place in your rotation.
FAQ
1. Can I make fry bread ahead of time?
Yes! Store cooled fry bread in an airtight container for up to 2 days. Reheat in the oven for a few minutes.
2. What’s the best oil for frying?
Vegetable oil, canola oil, or peanut oil all work well due to their high smoke points.
3. Can I use canned beans instead of dry?
Definitely. Use two 15-ounce cans of drained beans and reduce simmer time.
4. Is there a gluten-free version of fry bread?
Yes, use a gluten-free flour blend with baking powder for similar results.
5. Can I bake the fry bread instead of frying it?
You can, though it won’t be as crispy. Bake at 425°F for 10–12 minutes or until golden.
6. How spicy is the chili?
It’s mildly spiced. Add extra chili powder or hot sauce if you like it hot.
7. What’s a good cheese substitute?
Try Monterey Jack, Colby, or even a vegan cheese if you prefer.
8. Can I freeze the chili?
Yes, cool completely and freeze in airtight containers for up to 2 months.
9. Is this dish kid-friendly?
Absolutely! Kids love assembling their own tacos with toppings.
10. How do I reheat leftovers?
Reheat chili in a saucepan and fry bread in a hot oven or skillet until warmed through.