Chili Gravy From Robb Walsh Recipes

ROBB WALSH'S CHILI POWDER

Robb Walsh's Chili Powder image

Come up with a good recipe for chili powder, and it will give you some of the confidence to call your chili the best you've ever made. The Texas restaurateur Robb Walsh uses a version of this recipe in his classic chili con carne, but feel free to use it in any recipe that needs a hit of smoke and depth of flavor.

Provided by The New York Times

Categories soups and stews

Time 20m

Yield About 1/4 cup

Number Of Ingredients 4

Ingredients

3 medium-sized ancho chiles
1/2 teaspoon cumin seeds
1/4 teaspoon Mexican oregano
Pinch garlic powder (optional)

Steps:

Toast chiles in a pan, then remove them and allow to cool. In the same pan, toast cumin seeds.
Seed the anchos and cut them into strips and then process them in a spice grinder with the cumin seeds, a big pinch of Mexican oregano and, if you like, a shake of garlic powder.
Use it in chili, or store in a sealed jar. Use it quickly, though. It grows stale fast.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 2 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 0 grams

CHEESE ENCHILADAS WITH CHILI GRAVY

Cheese Enchiladas With Chili Gravy image

Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it's an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.

Provided by Sam Sifton

Categories main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup neutral oil, like canola, or use lard or chicken or beef fat
1/4 cup all-purpose flour
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano, ideally Mexican oregano
2 tablespoons chile powder
2 cups chicken broth, ideally homemade or low-sodium if store-bought
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped

Steps:

Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
Heat oven to 450 degrees.
Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 29 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 630 milligrams, Sugar 3 grams, TransFat 1 gram

GEBHARDT'S CHILI GRAVY

Gebhardt's Chili Gravy image

Make and share this Gebhardt's Chili Gravy recipe from Food.com.

Provided by Molly53

Categories Sauces

Time 50m

Yield 4 cups

Number Of Ingredients 10

Ingredients

4 tablespoons peanut oil or 4 tablespoons lard
1 medium onion, finely chopped
2 large garlic cloves, minced (or put through a garlic press)
1 tablespoon bacon drippings
1/2 cup good chili powder (preferably Gebhardts or your own homemade)
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, preferably Mexican
4 cups beef stock
1 tablespoon masa harina
salt

Steps:

Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned.
Stir in the bacon drippings, chili powder, cumin, oregano; then add the beef stock, a little at a time, stirring well.
Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy.
Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.

Nutrition Facts : Calories 231.6, Fat 19.7, SaturatedFat 4.2, Cholesterol 3.1, Sodium 1165, Carbohydrate 12.8, Fiber 6.3, Sugar 2.4, Protein 5.5