Tigua Indian Reservation Restaurant Hot Chili

The Tiguas, who are descendants of Indians from New Mexico’s Pueblo tribes, run amazing tribal restaurants in Texas’ oldest town, Ysleta (which means “little island’), which is now a suburb of the border city of El Paso.  There they offer Indian, Mexican and Texan tastes on a menu that includes bread baked exactly the way it was 300 years ago, sizzling fajitas and this fiery red chile stew.

Tigua Indian Reservation Restaurant Hot Chili
Ingredients
2 ½ lbs. lean boneless chuck, cut into bite-sized cubes
1 lg. onion, chopped
6 tbsp. lard or vegetable shortening, divided
4 tbsp. flour
3/4 c. red chili powder
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Texas BBQ Brisket

Dreaming of summer bar-b-ques in the middle of winter as Super Bowl Sunday approaches. So, I thought today would also be a good day to post this brisket recipe from mom from the mid 1990s. It would star at any football party.

Texas BBQ Brisket
Whole Beef Brisket
Sauce: 2 1/2 c. catsup
3/4 c. brown sugar
1 1/2 c. chili sauce
1 1/2 c. wine vinegar
3/4 can beer
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