Early in this blog, I mentioned that there is no reason to avoid using good Chili anyplace you would use brown gravy – but if you want to follow the Tex-Mex addicted side of our family from San Antone, you use regulation “chili gravy” – this is particularly good over enchiladas or “wet burritos”, but suitable for just about anything you want to “kick up a notch”.
“The lifeblood of old-fashioned Tex-Mex, chili gravy is a cross between Anglo brown gravy and Mexican chili sauce. It was invented in Anglo-owned Mexican restaurants.” — Robb Walsh
- 1/4 cup lard or vegetable oil
- 1/4 cup flour
- 1/2 tsp ground black pepper
- 1 1/2 tsp powdered garlic
- 2 tsp ground cumin
- 1/2 tsp dried Mexican oregano
- 2 tbsp chili powder
- 2 cups chicken broth or water (I use water)
Heat the lard in a skillet over medium-high heat. Stir in the flour and continue to stir for 3-4 minutes until is makes a light brown roux. Add all of the dry ingredients and continue to stir for about a minute assuring everything is blended evenly. Add the broth/water and continue to stir until the sauce thickens.
Turn the heat low and let the sauce simmer for about 15 minutes, adding more water to adjust the thickness to your own preference.
Makes about 2 cups.