Might not be exactly like my favorite TexMex place, but since I am no longer live nearby it works for me...
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.
¼ c vegetable oil
¼ c all-purpose flour
½ tsp ground black pepper
1 tsp sea salt
2 tsp powdered garlic
2 ½ tsp ground cumin
½ tsp dried oregano
2 tbsp chili powder
2 c low-sodium chicken broth
Hmmm... sounds like the enchilada "chili sauce" that I like... not quite chili con carne, but I just like the chili spices in a sauce on my enchiladas. Thanks! I'm going to save this.
For a time, my family used to do a "southwest" themed Thanksgiving dinner. We'd have famous Perini Ranch green chile hominy casserole, a poblano stuffed with mashed sweet potatoes, cornbread dressing, and the turkey gravy was similar to this sauce methinks.
It is the Chili con Carne gravy for TexMex. You just your choice of beef to it and you are good to go for the Carne.. If you are just wanting Chili, this is the best I have ever tasted.. http://www.panix.com/~clay/cookbook/...hili+recipe124
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