Chili Gravy
Ingredients
- 4 each dried red New Mexico chiles*
- 8 each dried red ancho chiles*
- 1 each lb. ground beef
- 4 each C. beef stock
- 1 each onion, finely chopped
- 2 each garlic cloves, minced
- 2 each T. bacon drippings (optional)
- 2 each tsp. cumin seeds, toasted and ground
- 0.5 each tsp. Mexican oregano
- 0.5 each tsp. salt
- 1 each T. Masa Harina
Instructions
- 1
* To shortcut, use about 1/2 cup chili powder and reduce the cumin and oregano by half.
- 2
If using the shortcut, skip this step.
- 3
Preheat the oven to 300°F.
- 4
Break off the stems of the chile pods and discard the seeds.
- 5
Place the pods in a single layer on a baking sheet and roast them for about 5 minutes.
- 6
Watch the pods closely so that they do not scorch.
- 7
Break each chile into several pieces.
- 8
In a blender, purée the pods with the stock.
- 9
You should be able to see tiny pieces of chile pulp, but they should be bound in a smooth, thick liquid.
- 10
Set the purée aside.
- 11
In a medium saucepan, brown the meat with the onion and garlic.
- 12
Drain the grease.
- 13
Add bacon drippings, if desired, and return the pan to the heat.
- 14
When the bacon drippings have melted, add the cumin, oregano, salt and puréed chiles or chili powder and beef stock.
- 15
Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly.
- 16
In a small bowl, mix the Masa Harina with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy.
- 17
Simmer the gravy for an additional 10 minutes.
- 18
Serve with Tex-Mex enchiladas, tamales or other dishes.