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Chili Gravy


Robb Walsh
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Chili Gravy

This recipe is courtesy of Robb Walsh from his book, The Tex-Mex Cookbook, A History in Recipes and Photos.

The lifeblood of old-fashioned Tex-Mex, chili gravy is a cross between Anglo brown gravy and Mexican chile sauce. It was invented in Anglo-owned Mexican restaurants like the Original.

  • 1/4 c lard (or vegetable oil)
  • 1/4 c flour
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1-1/2 tsp powdered garlic
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 T chili powder
  • 2 c chicken broth (or substitute water)

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.

Keywords: Sauce, Tex-Mex, Easy

( RG1093 )

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