Chili Gravy from Robb Walsh

"Yummy"
 
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Ready In:
26mins
Ingredients:
9
Yields:
2 Cups
Serves:
8
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ingredients

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directions

  • Heat the oil in a skillet over medium-high heat.
  • Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
  • Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
  • Add chicken broth or water, mixing and stirring until the sauce thickens.
  • Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

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Reviews

  1. It sounds like you may have burned your roux grace.
     
  2. I have tried this twice now and both times have been incredibly disappointing. The first time I thought it was that my chili powder was too old, so I tried it again with fresh. It was way too salty-maybe my chicken stock had too much salt? There was also a burnt, bitter note in the sauce. I ended up adding a cup of tomato sauce and a table spoon of sugar to cut the salt and bitterness.<br/><br/>If I try this again I will omit the salt, cut the pepper in half and add the seasonings with the chicken stock.
     
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Tweaks

  1. This recipe is 'way too "red", i.e. muy chiloso. Proper chili gravy is somewhat more bland, such as is served in the very best Mexican restaurants that usually serve Sonoran style cuisine. Suggest you try using half the suggested amount of the fresh chili powder and cumin. Would not use lard for the fat content. If using chicken broth, it's best to use the lower sodium product to avoid "over salting" the results. My late husband was expert in making great beef chili tamales in the late Fall, the "green corn" tamales in the mid-to-late summer (made by shearing the fresh white corn off the cob and running it through the grinder to make the fresh corn masa. He never added lard; always used Crisco. He also added shredded monterey jack cheese to the masa instead of plunking a thick strip of any kind of cheese in the middle of the tamale filling. He was also expert in making great chili gravy for the enchiladas.
     

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