Navajo Tacos made with Em's Ultra Yummy Super Easy Award Winning Chili

Okay I have seen a lot of Chili being made lately . . . it is of course a great fall food and so nice to sit down to when the weather is becoming crisp and the smell of snow is floating in the air! I love Chili! In fact I have an award winning Chili recipe! (I promise that it is good!) However . . . I think that one of the very BEST ways to eat chili is in Navajo Tacos!!!
Okay if you have never had a Navajo Taco you are missing out on one of my very favorite things to eat! In fact while making them I thought of 5 reasons that they make my tummy grumble more than any other food! (Well, maybe . . .)
1-Scones! (Fried dough!) can I just say d-lish! 2-Leftover chili . . . put to good use! 3-Happy Husbands! (Its like writing I love you across your forehead!) 4-Clean out the fridge, you can load them up with salsa, lettuce, tom's, sour cream, cheese, onions, etc. . . if you are like me sometimes you have little leftovers or containers filled with all sorts of stuff . . . chances are you can pile it onto your taco! 5-They are d-lish! Yum-yum-yummer! We love them so much we even make them when we going camping!
Alrighty so I made a big pot of chili today (I love to freeze it too!) and we are putting it to good use on our Navajo Tacos! I can't wait to chow down! Just waiting for hubby to get home from meetings! I have included my chili recipe and have yet to find my Aunt's fry bread recipe! I will post it when I find it!
Navajo Tacos
Ladle chili over a piece of fry bread on a plate. Top the chili with lettuce, shredded cheese, sour cream, diced onion tomatoes etc. Enjoy!

Fry Bread Dough
This time I just thawed out Rhodes bread dough and cut it up and fried it . . . I couldn't find my Aunt's recipe but I will get it and post it soon.

Stretch out about 1/2 cup of dough into a disc and fry it in oil until both sides are browned.

Em's Ultra Yummy Super Easy Award Winning ChiliRecipe by: Emily
2 lbs Extra lean ground beef or turkey, or 1 lb of each
1 medium Onion, chopped
1 Green Bell Pepper, chopped
1 medium Zucchini, shredded
2 28 oz cans Diced Tomatoes
1 28 oz can Whole Peeled Tomatoes
1/4 cup Brown Sugar
1 can Tomato Paste,
2 tsp Onion powder
Cayenne Pepper
Salt
Black Pepper
1 Tbsp Chili Powder
1 14.5 oz can Pinto Beans, drained and rinsed
1 14.5 oz can Black Beans, drained and rinsed
1 14.5 oz can Kidney Beans, drained and rinsed
1 package chili seasoning mix, hot or regular

In a skillet brown the ground meat, season with salt, pepper, onion powder, and a pinch or two of cayenne pepper. Add the chopped onion and green pepper and cook until veggies begin to soften.

Put browned meat mixture into a large crock pot, add zucchini. Stir in the canned tomatoes. Add the chili powder, tomato paste, brown sugar, beans, and seasoning packet. Let chili cook in the crock pot for at least 4 hours, stirring occasionally. Taste and add more chili powder, salt, pepper or cayenne if desired.

You can also cook the chili on the stove if you like over a low heat for 4 hours rather than in a crock pot.

I like to cook the meat mixture the night before, toss everything in my crock pot on the low setting and not fret over it.
Serve with shredded cheddar cheese, sour cream, chopped onions, peanut butter (how the hubby likes it) shaved dark chocolate etc.