Here's the chilli recipe (because it's doesn't need to be served on fried bread!). It uses turkey mince instead of beef mince, solely because the turkey mince was reduced.
Ingredients (serves 4 with leftovers)
1 kilo of turkey mince
Teaspoon of cumin (or to taste)
Teaspoon of coriander powder
One dried chipotle chilli, crushed (you can use chilli flakes or powder too; again to taste)
A tablespoon of chilli jam (optional!)
A tablespoon of tomato puree
One medium onion, sliced
One celery stick, finely chopped
One clove of garlic, crushed and chopped
Two tins of chopped tomatoes
One tin of red kidney beans
One red pepper, sliced
A chicken or vegetable stock cube
One cube of dark chocolate
2 tablespoons of oil
Heat a frying pan with a little oil and brown the turkey mince. When done, drain in a sieve and set aside. In another pot, heat some oil and add the onion and the celery. When these have softened, add the garlic and the spices and fry until you can smell them. Add the mince, and give it a stir.
Now, open the tomatoes and add those. Crumble in the stock cube, the chilli jam, and the tomato puree and top up the pan with hot water (so the meat and vegetables are covered). Put a lid on the pot and leave it for an hour or two.
You want to add the chocolate and the pepper about twenty minutes before you serve - this makes sure that the pepper is still crunchy.
For added heart-clogging fun, we served the Navajo tacos with cheese and sour cream (actually yoghurt, but who can tell from the photo?)