is an American invention that’s a cross between brown gravy and Mexican chili sauce. There are many, many recipes for it out there, but whether you’re making cheese, beef, or West Texas-style stacked enchiladas, this is an easy version that anyone can make — and it’s one of the originals, too.CHILI GRAVY¼ Cup lard or vegetable oil¼ Cup flour½ tsp ground black pepper1 tsp salt1 ½ tsp powdered garlic2 tsp ground cumin½ tsp dried Mexican oregano2 tbsp chili powder2 cups chicken broth or waterHeat the lard in a skillet over medium high heat. Stir in the flour and continue stirring for 3-4 minutes until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute constantly stirring and blending the ingredients. Add the chicken broth, mixing and stirring until the sauce thickens.Turn the heat to low and let the sauce simmer for 15 minutes. Add water to adjust the thickness.
