Chili GRAVY Yum!

This post is dedicated to the beauty of enchiladas and the yummy "gravy" that you MUST make.

Chili Gravy

1/4 Cup vegetable oil
1/4 cup all purpose flour
1 teaspoon black pepper
1 teaspoon salt
2 teaspoons ground cumin
1 1/2 tablespoons spicy Mexican chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 cup diced onions
2 cups beef broth

Make the roux:
In a saucepan, mix the vegetable oil and flour over medium heat and whisk until the flour is cooked into the oil and the mixture is a glistening light brown (this helps to cook all the flour taste out).

Put all the dry spices in (it's best to have them all in a bowl ready to put in all at once so you can keep the mixture stirring without burning).  Cook for one minute.

Add in the beef broth slowly and continue whisking and turn down heat to low and simmer for 5 minutes; stir often.

Viola!

This freezes well in a mason jar and all you need to do is reconstitute it with a dash of water after thawing in a saucepan.

I double the recipe to add to a 13x9 pan of our favorite enchiladas!
We normally cook our enchiladas at 400° degrees for 18-20 minutes.

Peace, Love and Yum!
CK