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
Ingredients:
- 5 whole ancho chile pods, stemmed and seeded
- 1 tsp. dried Mexican oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
Directions:
- Spread the chile pods out flat. Toast the chiles in a skillet over medium high heat until they become aromatic, then remove and cool.
- 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.
- 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
Directions:
- Heat the oil 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 until the sauce thickens.
- Turn the heat to low and let the sauce simmer for 15 minutes. Add water to adjust the thickness.
Chili Gravy:
