Chili gravy recipe
Recipe ingredients:
- 4 dried red New Mexico chiles
- 8 dried red ancho chiles
- 1 lb. ground beef
- 4 C. beef stock
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 T. bacon drippings (optional)
- 2 tsp. cumin seeds, toasted and ground
- 1/2 tsp. Mexican oregano
- 1/2 tsp. salt
- 1 T. Masa Harina
Recipe method:
- Preheat the oven to 300°F. Break off the stems of the chile pods and discard the seeds. Place the pods in a single layer on a baking sheet and roast them for about 5 minutes. Watch the pods closely so that they do not scorch.
- Break each chile into several pieces. In a blender, puree the pods with the stock. You should be able to see tiny pieces of chile pulp, but they should be bound in a smooth, thick liquid. Set the puree aside.
- In a medium saucepan, brown the meat with the onion and garlic. Drain the grease. Add bacon drippings, if desired, and return the pan to the heat. When the bacon drippings have melted, add the cumin, oregano, salt and pureed chiles or chili powder and beef stock. Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly.
- In a small bowl, mix the Masa Harina with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy. Simmer the gravy for an additional 10 minutes. Serve with Tex-Mex enchiladas, tamales or other dishes.
Tags: chili, gravy, recipe, texmex, recipes, cooking