Ingredients
1 package (7 g) active dry yeast
1 tbsp white sugar
60 ml warm water
360 g all-purpose flour
5 g salt
15 ml baking powder
240 ml warm water
1.4 L vegetable oil for frying
450 g ground beef
1 large onion, minced
1 can (800 g) diced tomatoes, undrained
2 cans (170 g) tomato paste
5 g dried basil
2 g dried oregano
salt and ground black pepper, to taste
1 pinch chili powder, or to taste
225 g Cheddar cheese, coarsely shredded
1 head iceberg lettuce, cored and shredded
1 cup finely chopped onion, or as desired
1 cup finely chopped mild green chilies, or as desired
Directions
Step 1
In a large mixing bowl, combine yeast, sugar, and 60 ml warm water. Set aside until the yeast mixture forms a creamy foam layer, about 5 minutes. In another bowl, whisk together flour, salt, and baking powder. Gradually add the flour mixture to the yeast mixture, alternating with 240 ml warm water, and beat to form a firm dough.
Step 2
Divide the dough into 6 pieces and roll each piece into a ball on a floured work surface. Roll out the dough balls into flat round tortillas.
Step 3
Heat vegetable oil in a deep-fryer or large saucepan to 175°C.
Step 4
Carefully place the tortillas, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. Drain on paper towels and set aside.
Step 5
In a skillet, cook and stir ground beef with minced onion over medium heat until the meat is browned and crumbly, about 10 minutes. Drain excess grease and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. Bring the chili to a boil and reduce heat to low; simmer until thickened, 30 to 40 minutes.
Step 6
To assemble, place a piece of fry bread onto a plate and ladle a generous portion of chili onto the bread. Serve with Cheddar cheese, lettuce, chopped onion, and mild green chilies on the side.