Ingredients
- 3 tablespoons melted shortening or lard
- 1 medium onion, finely chopped
- 1 large garlic clove, minced or put through a garlic press
- 1 tablespoon bacon drippings
- 3 tablespoons good chili powder (preferably Gebhardt's or your own homemade)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano, preferably Mexican
- 2 cups beef stock
- 2 cups water
- 1 tablespoon Masa Harina
- Salt to taste
Instructions
- 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 gradually add the beef stock and water, 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.
- Makes about 4 cups.
