Deluxe Indian Fry Bread Tacos

First, melt the butter in a skillet over medium heat and cook the chopped onion until it becomes translucent, approximately 5 minutes.

Next, place a large saucepan over medium-high heat and combine the pinto beans, kidney beans, pork and beans, tomato sauce, cooked onion, and 1/4 cup of water. Stir the mixture to combine, then bring it to a boil before reducing the heat to low and adding 3 tablespoons of sugar, chili seasoning mix, chili powder, and seasoned salt. Allow the mixture to simmer for 10-20 minutes while you complete the remaining steps, occasionally stirring it.

While the chili is simmering, prepare a dough by mixing 3 cups of flour with baking powder, 6 tablespoons of sugar, and salt in a large mixing bowl. Gradually add 2 cups of water or the amount needed to make a workable dough, stirring until it forms.

On a clean surface, spread 1 cup of flour and scoop up about 1/4 cup of the dough. Drop it onto the flour, sprinkle with more flour, and roll the dough into a flat round tortilla.

Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C). Gently lay the tortilla into the hot oil and deep-fry until it turns golden brown on both sides, approximately 2-3 minutes per side. The dough will expand as it fries.

Remove the fry bread from the oil and drain on paper towels. Continue to make and fry pieces of dough until all the dough has been used.

Prepare a serving bowl by placing lettuce, tomatoes, Cheddar cheese, and 1 chopped onion in separate containers. To serve, place a ladle of chili onto each piece of fry bread and sprinkle with desired garnishes. Top each serving with a dollop of sour cream.