goblinbox_(queen_of_ad_hoc_bento)/Flickr Creative Commons
This is Texas y’all. We like gravy on everything. I don’t think I could even point to a moment in my life when I didn’t know what gravy was…maybe before I had teeth. Anyhow, seeing as how we are in Texas, we don’t just do the plain old brown gravy that is smothering meals all over America. No sir. We also do Chili Gravy. The spicy mix of the standard Anglo-fied brown gravy and pure Tex Mex chili sauce. So if you make your own enchiladas for example, wouldn’t it be nice to drown it in some home made Chili Gravy? Let’s get started.
Since this is an old-school recipe, we’re going to use lard today. If you don’t feel particularly old-school you can of course replace the lard with vegetable oil…but it’s not going to taste as good. Tee Hee.
Here’s what you’re going to need:
- quarter cup of lard (or your new-fangled vegetable oil)
- quarter cup of flour
- two cups of chicken broth
- two teaspoons of chili powder
- half teaspoon of black pepper
- teaspoon of salt
- one and a half teaspoon of powdered garlic
- two teaspoons of cumin
- half teaspoon of dried oregano
What you do is heat the lard in a skillet on medium heat, and add in the flour. Stir it for a few minutes and stop when it’s made a roux, which should be a light brown. Blend in all the dry ingredients while continuing to stir for a minute or so, then add in the chicken broth, stirring the whole time. Then you turn the heat down low, and let simmer for fifteen minutes. If you want to adjust the thickness afterwards, use water…sparingly…until you get the desired thickness.
This gravy will add that perfect bit of zing and Texas-ness to any dish you care to use it on! And don’t forget to swing by our website and let us help you with any parts or accessories you require to get on down the trail!