Photo by Sonia Mendez Garcia

Texas Chili Gravy

Cuisine: American
Servings: 3 cups

As many of you know, I lived in Texas for several years when I was a teenager. It holds a special place in my heart, as does Tex-Mex food. I am not talking about that food you get at the local fast-food place, that so many people enjoy, but the recipes and foods that have been passed down through generations of families from Texas whose descendants are from Mexico. My sister-in-law Janet comes from such a family. This is my best interpretation of the wonderful chili gravy I have enjoyed in the past. Ladle this gravy over a big pan of freshly rolled enchiladas topped with cheese and you will experience a little piece of Texas!


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  1. Heat the oil to medium heat. Whisk in the flour and cook, stirring often, for 5 minutes.
  2. Add in all of the remaining ingredients in the order listed. Whisk to combine, taste for salt. Reduce heat slightly and continue cooking for a good 30 to 35 minutes or until gravy becomes thick.

Chef Notes

This is great for enchiladas, burritos, chiles rellenos or as a dipping sauce for fritters or meatballs. Delicious on frito pies, too.

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