Recipe by RobinAnn
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.
- 1 (3 ounce) bottleof gebhardt chili powder
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup vegetable oil
- 2 tablespoons salt
- 1 1⁄2 quarts filtered water
Directions See How It's Made
- 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.