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Tex-Mex Chili Gravy

  • 2 cups
  • Mins
    Prep Time
  • Mins
    Cook Time

This gravy is so easy to make at home, that there is no need to buy canned enchiladas sauce again. Seriously, it takes less than 30 minutes to make this. Use it for making enchiladas, on tamales, on scrambled eggs... it's so delicious. Make double, freeze it-- it's addicting, if you love Mexican food as much as I do!


The Chili Gravy
Makes 2 cups
¼ c vegetable oil (I used organic canola)
¼ c all-purpose flour
½ tsp ground black pepper
1 tsp sea salt
1-½ tsp powdered garlic
2 tsp ground cumin
½ tsp dried oregano
2 T chili powder
2 c low-sodium chicken broth
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Heat oil in a medium skillet over medium-high heat. Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux. Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary.

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