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Chili Gravy




Source of Recipe


The Tex-Mex Cookbook


List of Ingredients




¼ cup lard or vegetable oil
¼ cup flour
½ teaspoon black pepper
1 teaspoon salt
1 ½ teaspoons powdered garlic
2 teaspoons ground cumin
½ teaspoon dried Mexican oregano
2 tablespoons chili powder, such as Gebhardt's
2 cups chicken broth or water


Recipe



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

Mr. Martinez says: For a killer Thanksgiving chili gravy, use the fat
from the turkey drippings in place of the lard, and substitute the
remaining broth from the drippings for the chicken broth. He also
advises adding about 1/4 teaspoon of creamy peanut butter to the gravy
for silky texture.