Chili gravy
Texas-style chili gravy, like enchilada sauce.
¼ cup lard or vegetable oil
¼ cup flour
½ teaspoon ground black pepper
½ teaspoon salt
1½ teaspoons powdered garlic
2 teaspoons ground cumin
½ teaspoon dried Mexican oregano
2 tablespoons chili powder
2 cups chicken broth or water
  1. Heat the lard in a skillet over medium/medium-low heat.
  2. Stir in the flour and continue stirring for 3 or 4 minutes, until it makes a light brown roux.
  3. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending the ingredients.
  4. Add the chicken broth, mixing and stirring until the sauce thickens.
  5. Turn the heat to low and let the sauce simmer for 15 minutes. Add water to adjust the thickness.