Tex mex chili gravy

Tex-Mex Chili Gravy

Yield: 2 servings

Ingredients:

• 13 g oil or lard
• 18 g flour
• ½ Tbsp beef bouillon
• 1½ Tbsp House Chili Powder
  • 1 Tbsp House Mix
  • 1 tsp Ground Comino
  • ¼ tsp Mexican Oregano
  • ⅛ tsp Pepper Blend
  • ⅛ tsp Black Pepper
• ¼ tsp fresh ground black pepper
• 8 oz of unsalted beef stock

Directions:

• Heat the oil in a pot over medium heat.
• Whisk in the flour to make a roux.
• When the flour has taken on a little color, whisk in the bouillon(, salt), House Chili Powder.
• Continue whisking and slowly add the stock in a steady stream to prevent clumping.
• Continue whisking until it reaches a rolling boil.
• Remove from the heat and serve.

Note:

• This is a good example of playing with the seasonings in the basic Box Stock Gravy recipe.
• This is what is served over enchiladas and sloppy burritos in the little hole-in-the-wall Tex-Mex restaurants.