Ingredients

• Shredded Beef:
• 1 pound beef chuck roast, cubed
• 1 cup beef broth
• 1 small onion, finely chopped
• 3 tablespoons red wine vinegar
• 2 tablespoons chili powder
• 3 cloves garlic, grated
• 2 teaspoons ground cumin
• salt and ground black pepper to taste
• Fry Bread:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• vegetable oil for frying
• Pinto Beans:
• 1/4 cup olive oil
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• salt and ground black pepper to taste

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Instructions

1. Mix beef chuck, beef broth, onion, red wine vinegar, 2 tablespoons chili powder, garlic, 2 teaspoons cumin, salt, and black pepper together in a slow cooker.
2. Cook on High until beef is tender, about 4 hours. Transfer beef from slow cooker to a cutting board. Shred using 2 forks. Return shredded beef to the slow cooker. Cook on High until flavors combine, about 1 hour. Drain excess juice.
3. Combine flour, baking powder, and 1 teaspoon salt together in a large bowl. Pour in milk; mix until a dough forms.
4. Knead dough on a floured work surface until smooth, about 5 minutes. Let dough rest, about 5 minutes. Divide into 4 equal sections and roll out into 1/4-inch thick rounds. Poke a hole into the center of each with your finger.
5. Heat vegetable oil to a depth of 1 1/2 inches in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry each dough round until golden brown, 1 to 2 minutes per side.
6. Heat 1/4 cup olive oil in a small pot. Add pinto beans, 1 tablespoon chili powder, 1 teaspoon cumin, garlic powder, salt, and black pepper; stir and mash until heated through, about 5 minutes.
7. Top fry bread with pinto bean mixture and shredded beef.