Easy Tex-Mex Chili Gravy Recipe

Instructions

1. Begin by heating ¼ cup of lard (or vegetable oil, depending on your preference) in a large skillet or sauté pan over medium-high heat. It’s essential to use a skillet that is large enough to comfortably hold the entire sauce without splattering, as the gravy will bubble as it thickens.
2. Once the lard has fully melted and is shimmering, add ¼ cup of flour to the skillet. Stir the mixture immediately with a wooden spoon or whisk to ensure that the flour is evenly combined with the fat. This is the start of creating a roux, which serves as the thickening base for your chili gravy.
3. Continue stirring the flour and fat mixture for about 3 to 4 minutes. During this time, the roux will gradually turn a light golden brown. You should notice a rich, toasty aroma beginning to emerge as the flour browns. The key here is to ensure that the flour is cooked thoroughly but not burnt, as a burnt roux will result in a bitter flavor. Adjust the heat if necessary to prevent the mixture from darkening too quickly.
4. Next, add all the dry seasonings to the skillet: ½ teaspoon ground black pepper, 1 teaspoon salt, 1 ½ teaspoons powdered garlic, 2 teaspoons ground cumin, ½ teaspoon dried Mexican oregano, and 2 tablespoons chili powder. Stir well to combine all the spices into the roux. As you mix, you should begin to smell the spices becoming aromatic—this is a signal that the flavors are starting to bloom.
5. Continue cooking the mixture for about 1 minute, stirring constantly. This step allows the spices to toast slightly and release their full flavors, which will deepen the overall taste of your chili gravy. Keep stirring so that the spices don’t stick to the bottom of the pan or burn, as this can create unpleasant bitter notes in the final sauce.
6. Slowly add 2 cups of chicken broth (or water if you prefer a milder flavor) to the skillet. Stir vigorously to combine the liquid with the roux and spices. At first, the sauce may look a little lumpy, but continue stirring until it becomes smooth and begins to thicken. The gravy should gradually take on a silky, slightly glossy texture as the liquid combines with the roux, and it will thicken noticeably within a few minutes.
7. Once the sauce has thickened to your liking, reduce the heat to low. Let the gravy simmer gently for about 15 minutes. This step allows the flavors to meld together and develop a deeper richness. Stir occasionally to ensure the sauce doesn’t stick to the bottom of the pan. If you find that the sauce is too thick, you can add more water or chicken broth, a little at a time, until it reaches your desired consistency. Keep in mind that the gravy will continue to thicken slightly as it cools.
8. Once the chili gravy has simmered for 15 minutes and reached the right consistency, taste it and adjust the seasoning if needed. You can add a little more salt, chili powder, or garlic powder, depending on your personal preference. The gravy should have a balance of rich, savory, and slightly spicy flavors with a smooth, velvety texture.
9. Now that your chili gravy is ready, you can pour it over enchiladas, tacos, or any dish that could use a touch of bold Tex-Mex flavor. This sauce is the perfect addition to cheese enchiladas or beef enchiladas, but it’s also great as a topping for scrambled eggs or even roasted vegetables. Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze it for longer storage. When reheating, simply add a bit of water or broth to loosen it up to the desired consistency.
   

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