Back to Tex Mex Sauces
Kat's
Chili Gravy
Serve with Tex-Mex enchiladas, tamales or other dishes
1 pound ground beef
4 cups beef stock
4 tbs chili powder
1 medium onion, finely chopped
2 garlic cloves, minced
2 tbs bacon drippings (optional)
2 teaspoons cumin seeds, toasted and ground
1/2 tbs Mexican oregano
Salt & pepper
1 tablespoon Masa Harina®
In a medium saucepan, brown the meat with the onion and garlic. Drain the
grease. Add bacon drippings, if desired, and return the pan to the heat. When
the bacon drippings have melted, add the cumin, oregano, salt and puréed chiles
or chili powder and beef stock. Simmer the mixture for about 50 minutes, until
the meat is tender and the liquid has thickened slightly
In a small bowl, mix the Masa Harina® with 2 tablespoons of the cooking
liquid, and stir the mixture back into the gravy. Simmer the gravy for an
additional 10 minutes
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