Gebhardt's Chili Gravy

"An indispensable sauce for enchiladas, tamales, and other Tex-Mex dishes."
 
Gebhardt's Chili Gravy created by Kim D.
Ready In:
50mins
Yields:
Units:

ingredients

directions

  • Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned.
  • Stir in the bacon drippings, chili powder, cumin, oregano; then add the beef stock, a little at a time, stirring well.
  • 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.
  • Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.
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RECIPE MADE WITH LOVE BY

@Molly53
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  1. Nana T.
    Can I print a recipe?
     
  2. Beverly F.
    This recipe is 'way too "red", i.e. muy chiloso. Proper chili gravy is somewhat more bland, such as is served in the very best Mexican restaurants that usually serve Sonoran style cuisine. Suggest you try using half the suggested amount of the fresh chili powder and cumin. Would not use lard for the fat content. If using chicken broth, it's best to use the lower sodium product to avoid "over salting" the results. My late husband was expert in making great beef chili tamales in the late Fall, the "green corn" tamales in the mid-to-late summer (made by shearing the fresh white corn off the cob and running it through the grinder to make the fresh corn masa. He never added lard; always used Crisco. He also added shredded monterey jack cheese to the masa instead of plunking a thick strip of any kind of cheese in the middle of the tamale filling. He was also expert in making great chili gravy for the enchiladas.
     
  3. kfreekave
    Tried it today and it is wonderful. This will become a staple recipe!
     
  4. Amberngriffinco
    gosh, I never rated this! I use it a lot and it is AWESOME!! Personally though, I use only McCormick Schilling Chili Powder.
     
  5. Chef LindaTexas
    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...
     
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