Chili Gravy


This chili gravy is delicious and works well as a sauce for tamales or enchiladas.  The secret to this gravy is making your own chili powder.
The recipe comes for Rob Walsh’s Tex-Mex Cookbook.

Homemade Chili Powder

  • 5 whole ancho chile pods, stemmed and seeded
  • 1 tsp. dried Mexican oregano
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground cumin


  1. Spread the chile pods out flat.  Toast the chiles in a skillet over medium high heat until they become aromatic, then remove and cool.
  2. Cut the chiles into small strips with scissors.  In a spice or coffee grinder, grind the strips in several batches until powdered.  Combine the powdered chile, oregano, garlic powder, and cumin in a bowl.  Grind the coarse powder in batches for an additional 2 minutes or until finely ground.
  3. Store in an airtight container until ready to use.

Chili Gravy

  • 1/4 c. vegetable oil
  • 1/4 c. flour
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • 1 1/2 tsp. garlic powder
  • 2 tsp. ground cumin
  • 1/2 tsp. Mexican oregano
  • 2 TBSP chili powder
  • 2 c. chicken broth or water


  1. Heat the oil in a skillet over medium high heat.  Stir in the flour and continue stirring for 3 to 4 minutes, utnil 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 until the sauce thickens.
  2. Turn the heat to low and let the sauce simmer for 15 minutes.  Add water to adjust the thickness.

Chili Gravy:


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