Total Time
5mins
Prep 0 mins
Cook 5 mins

I named this after my mother-in-law as this was her amazing sauce. I am posting her original recipe and it can get quite thick, so you may add extra water as I do to thin it out the way you want. It has no tomatoes, so all you taste is the great chili flavor. It freezes well too. I must stress that you use Gebhardt's chili powder for this recipe. I have tried other chili powders, but the taste is NOT the same.

Ingredients Nutrition

Directions

  1. Pour chili powder, flour and oil in a 3 quart or larger stockpot. Mix ingredients to form a paste. Turn on heat to medium and lightly cook mixture as you would a roux. Slowly add water while stirring to keep mixture smooth. Add salt. Bring mixture to a boil. Take off heat and is ready to serve. Stir often.