Ingredients for Gebhardt's Chili Gravy
- Peanut Oil
- 1 medium yellow onion, chopped
- Garlic Cloves
- 2 tablespoons bacon drippings
- 2 tablespoons chili powder (Gebhardt's preferred!)
- Ground Cumin
- Dried Oregano
- 2 cups beef stock
- 1/4 cup masa harina
- Salt to taste
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How to Make Gebhardt's Chili Gravy
- Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and minced garlic and sauté until the onion is softened but not browned (about 5-7 minutes).
- Stir in the bacon drippings, chili powder, cumin, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
- Gradually whisk in the beef stock, a little at a time, ensuring each addition is fully incorporated before adding more.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the sauce has slightly reduced and thickened.
- In a small bowl, whisk together the masa harina with 2-4 tablespoons of water (or a few tablespoons of the gravy) until a smooth slurry forms.
- Slowly whisk the masa harina slurry into the simmering gravy. Continue to simmer for 10 more minutes, or until the desired consistency is reached.
- Remove from heat and taste the gravy. Add salt, if needed, to your liking. Serve hot over your favorite Tex-Mex dishes!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
9g
Fat
21g
Carbs
4g
