Name: Tex Mex Chili Gravy (Mexican Brown Gravy) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1/4 cup bacon fat (lard or vegetable oil); 1/4 cup all-purpose flour; 2 tbsp chili powder; 2 tsp ground cumin; 2 tsp garlic powder; 1 tsp onion powder; 1/4 tsp kosher salt (optional, check before adding due to bacon fat); 1/2 tsp black pepper; 1/2 tsp Mexican oregano; 2 cups beef broth

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Introduction

Tex Mex Chili Gravy, also known as Mexican Brown Gravy, is a flavorful sauce that brings a zesty twist to any dish. With rich spices and a silky texture, it’s perfect for drizzling over meats, rice, or vegetables.

A close-up view of a shiny metal pot filled with smooth, thick, dark reddish-brown sauce, showing small black specks throughout. A black ladle lifts some of the sauce above the pot, with the sauce slowly dripping back. The pot sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup bacon fat (lard or vegetable oil)
1/4 cup all-purpose flour
2 tbsp chili powder
2 tsp ground cumin
2 tsp garlic powder
1 tsp onion powder
1/4 tsp kosher salt (optional, check before adding due to bacon fat)
1/2 tsp black pepper
1/2 tsp Mexican oregano
2 cups beef broth

Instructions

Step 1: Heat the bacon fat over medium-high heat in a saucepan, then whisk in the flour. Cook the mixture, stirring constantly, until it turns a light yellow to golden brown, about 3-5 minutes.
Step 2: Add chili powder, ground cumin, garlic powder, onion powder, kosher salt (if using), black pepper, and Mexican oregano to the pan. Pour in the beef broth while whisking continuously to prevent lumps. Continue to cook until the sauce starts to thicken.
Step 3: Reduce the heat to low and let the gravy simmer gently for 10 minutes, stirring occasionally. If the gravy becomes too thick, thin it with additional beef broth or water to reach your desired consistency.

Tips & Variations

Substitute vegetable oil for bacon fat to make the gravy vegetarian-friendly, but expect a milder, less smoky flavor.
For extra heat, add a pinch of cayenne pepper or a diced jalapeño while cooking the spices.
Use homemade beef broth for a richer, more robust taste.
If you prefer a smoother texture, strain the gravy after simmering.

Storage

Store leftover chili gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of beef broth or water to loosen the consistency if needed.

How to Serve

A close-up view of a shiny silver pot on a white marbled surface, filled with a smooth, thick dark reddish-brown sauce with small specks of spices. A ladle, held by a woman's hand at the top right, lifts up a generous scoop of the sauce, showing its slightly glossy and rich texture. The background is softly blurred, placing emphasis on the ladle and sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gravy without bacon fat?

Yes, you can use vegetable oil or lard as a substitute. The flavor will be less smoky without bacon fat but still delicious.

How can I make the gravy thicker or thinner?

To thicken the gravy, cook it longer to reduce the liquid, or add a bit more flour mixed with fat before adding the broth. To thin it out, stir in additional beef broth or water until you reach the desired consistency.