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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Karl Ratzsch’s Sauerbraten

One of the most celebrated Sauerbraten in Milwaukee, the recipe was published in 1983 in the Milwaukee Sentinel.

Karl Ratzsch’s Sauerbraten
4 lbs. beef (rump, chuck or sirloin)
1 tbsp. salt
1 c. red wine vinegar
1 c. white wine vinegar
2 c. cold water
1 onion, sliced
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