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1
Melt butter in a skillet over medium heat and cook and stir 1 chopped onion in the melted butter until onion is translucent, about 5 minutes.
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2
Place a large saucepan over medium-high heat and pour in pinto beans, kidney beans, pork and beans, tomato sauce, cooked onion, and 1/4 cup water, stirring to combine.
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3
Bring the mixture to a boil, reduce heat to low, and stir in 3 tablespoons sugar, chili seasoning mix, chili powder, and seasoned salt.
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4
Let the chili simmer while you finish the remaining steps, 10 to 20 minutes.
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5
Stir chili occasionally.
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6
Mix 3 cups flour with baking powder, 6 tablespoons sugar, and salt in a large mixing bowl; stir in 2 cups of water or amount needed to make a workable dough.
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7
Spread 1 cup flour onto a work surface and scoop up about 1/4 cup of dough; drop it onto the flour and sprinkle surface with flour.
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8
Roll the dough into a flat round tortilla.
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9
Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
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10
Gently lay tortilla into the hot oil and deep fry until golden brown on both sides, 2 to 3 minutes per side.
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11
Dough will expand as it fries.
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12
Remove fry bread and drain on paper towels; continue to make and fry pieces of dough until all dough has been used.
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13
Place lettuce, tomatoes, Cheddar cheese, 1 chopped onion, and sour cream into separate bowls.
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14
To serve, spoon a ladle of chili onto each fry bread and sprinkle with desired garnishes; top each serving with a dollop of sour cream.
