After discovering just how good Robb Walsh’s recipe for Chili Gravy was and how much we enjoy using it for enchiladas, decided to convert it to a canning recipe. Here is the result. My thanks to Lisa at Homesick Texan for sending me down this particular road!
Servings: 6-7 pintsCook Time: 1 hour
1-1/2 cup lard (or vegetable oil)
1-1/2 cup flour
3 tsp black pepper
6 tsp salt
9 tsp powdered garlic
12 tsp ground cumin
3 tsp dried oregano (Mexican oregano is preferred if it’s available)
12 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
12 cups chicken broth (or water)
2/3 cup regular Clear Jel
1 cup water
Heat the lard or oil in a Dutch oven, or similar pot, over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing thoroughly and heating through, stirring constantly. (This is where the canning recipe differs from the regular recipe – you do NOT stir until the sauce thickens.)
Mix Clear Jel with water and add to the gravy. Continue stirring just until heated. Pour hot gravy into clean, heated pint jars. Clean rims, place lids on jars and tighten bands just to finger tight. Process in a pressure canner at 10 pounds pressure for 30 minutes.
If you don’t intend to can the chili gravy, see the regular recipe here.
Categories: PC Other
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