Chili Gravy for Enchiladas

By BClover

Ingredients

• 1/2 teaspoon dried ancho chile powder ( or other ground mild red chile)
• 4 cups unsalted beef stock
• 1 lb ground beef
• 1 medium onions, chopped finely
• 2 cloves garlic, pressed or minced
• 2 tablespoons bacon drippings (optional)
• 2 teaspoons cumin seeds, toasted and ground
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1 tablespoon masa harina ( or flour)

Details

Servings 1
Adapted from food.com

Preparation

Step 1

Directions

To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.

Grind with a spice grinder or mortar and pestle.

The toasting will give the cumin a mellower, pleasant flavor.

In a saucepan, brown the meat with the onion and garlic.

Drain fat.

Add bacon drippings if desired.

Allow drippings to melt.

Add the stock cumin, oregano, salt, and ground ancho.

Let simmer 50 min, until meat is tender and liquid has thickened a bit.

Mix the masa harina in a small bowl with 2 T.

of the liquid from the gravy.

Stir the masa mixture back into the gravy.

Stir very thoroughly to help the masa dissolve.

It will thicken the gravy.

Allow to simmer 10 min more.