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1
Combine first 4 ingredients in a mixing bowl, and blend thoroughly.
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2
Gradually add water, stirring to form a stiff dough.
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3
Turn dough out onto a floured surface; knead 5 minutes or until elastic.
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4
Divide dough into 8 equal portions; let rest 10 minutes.
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5
Roll each portion into a circle about 8 inches in diameter and 1/8 inch thick.
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6
Fry dough rounds, one at a time, in 1 inch hot oil (400 to 450 F) about 1 minute on each side or until puffed and golden brown.
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7
Drain rounds on paper towels.
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8
Keep warm while frying remaining dough.
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9
Spoon an equal amount of Chili Topping on each piece of fry bread.
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10
Top with lettuce, tomatoes, and onion.
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11
Serve immediately.
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12
CHILI TOPPING: Sort and wash beans; place in a Dutch oven.
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13
Cover with water 2 inches above beans; let soak overnight.
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14
Drain beans.
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15
Add 5 1/2 cups water, and bring to a boil; reduce heat and simmer, uncovered, 45 minutes to 1 hour or until beans are tender.
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16
Drain beans, reserving 1/4 cup cooking liquid; set aside.
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17
Saute turkey in hot oil in a large skillet over medium heat and until pink colour disappears.
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18
Add beans, reserved cooking liquid, and chili powder; cook 2 to 3 minutes or until beans are thoroughly heated.
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19
Add cheese; stir until melted.
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20
Southern Living Cookbook
