Tex Mex Chili Gravy Recipe 415 Recipes

TEX MEX CHILI GRAVY RECIPE - (4.1/5)

Tex Mex Chili Gravy Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 9

Ingredients

1/4 cup vegetable oil (I used organic canola)
1/4 cup all-purpose flour
1/2 teaspoon ground black pepper
1 teaspoon sea salt
1 1/2 teaspoons powdered garlic
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 tablespoon chili powder
2 cups low sodium chicken broth

Steps:

Heat oil in a medium skillet over medium-high heat. Stir in flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary.

TEX-MEX CHILI

Tex-Mex Chili image

Need to satisfy big, hearty appetites? Look no further than a chili brimming with beef stew meat, plenty of beans and tasty spices. -Eric Hayes, Antioch, California

Provided by Taste of Home

Categories Dinner Lunch

Time 6h20m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 16

Ingredients

3 pounds beef stew meat
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3/4 cup salsa verde
1 envelope chili seasoning
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Optional: Shredded cheddar cheese, minced fresh cilantro, sour cream, sliced jalapeno or fresno peppers and additional salsa verde

Steps:

In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.

Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1030mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein. Diabetic Exchanges

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