Make the Chili Topping

1. Sort and rinse the dried pinto beans. Place them in a Dutch oven and cover with 2 inches of water. Soak overnight.
2. Drain the beans. Add 5 1/2 cups fresh water and bring to a boil. Reduce heat and simmer uncovered for 45 minutes to 1 hour, or until the beans are tender.
3. Drain the beans, reserving 1/4 cup of the cooking liquid. Set both aside.
4. In a large skillet, heat the olive oil over medium heat. Add the finely diced onion and sauté until softened and lightly golden.
5. Add the ground beef and cook, breaking it up as it cooks, until no pink color remains. Drain off excess fat.
6. Add the cooked pinto beans to the skillet.
7. Stir in the red chili sauce, cumin, garlic powder, and red pepper flakes.
8. Cook over low heat, stirring often, until the mixture is thoroughly heated and slightly thickened. If the chili is too thick add the reserved 1/4 cup cooking liquid. Keep warm.

Make the Fry Bread

1. Combine the flour, dry milk powder, baking powder, and salt in a large mixing bowl. Blend thoroughly.
2. Gradually add the warm water, stirring until a stiff dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic.
4. Divide the dough into 8 equal portions and let rest for 10 minutes.
5. Roll each portion into a circle about 8 inches in diameter and 1/8 inch thick.
6. Pour vegetable oil into a deep skillet to a depth of about 1 inch and heat to 400°F to 450°F.
7. Fry the dough rounds one at a time, about 1 minute per side, or until puffed and golden brown.
8. Drain on paper towels and keep warm while frying the remaining dough.

Assemble

1. Place a warm piece of fry bread on each plate.
2. Spoon an equal amount of chili topping over each piece of fry bread.
3. Top with shredded lettuce, chopped tomatoes, shredded cheddar cheese or other toppings. The choice is yours!
4. Serve immediately.