Gebhardt's Chili Gravy

Total Time
10 mins
40 mins

An indispensable sauce for enchiladas, tamales, and other Tex-Mex dishes.

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  1. Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned.
  2. Stir in the bacon drippings, chili powder, cumin, oregano; then add the beef stock, a little at a time, stirring well.
  3. Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy.
  4. Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.
Most Helpful

5 5

Tried it today and it is wonderful. This will become a staple recipe!

5 5

gosh, I never rated this! I use it a lot and it is AWESOME!! Personally though, I use only McCormick Schilling Chili Powder.

5 5

Yummy! I live in deep south Texas and this recipe is about as close as you can get to the sauce they serve here.. We use chicken stock for cheese and chicken products... and add fresh garlic and clintro...