Gebhardt's Chili Gravy

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

• Ready In: 50 mins
• Yields: 4 cups

Ingredients

• 4  tablespoons  peanut oil or 4  tablespoons  lard
• 1  medium onion, finely chopped
• 2  large garlic cloves, minced (or put through a garlic press)
• 1  tablespoon bacon drippings
• 1⁄2 cup  good chili powder (preferably Gebhardts or your own homemade)
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon dried oregano, preferably Mexican
• 4  cups  beef stock
• 1  tablespoon masa harina
•  salt

Directions

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.