Great to see this dialogue on chili gravy. I used to live in Virginia (McLean) and used to go to the Tippy’s off Route 50. Anyway, I loved their chili gravy and their beanless chili! Does anyone know if Tippy’s will mail their products out to those of us that miss it (I am in Washington State)?

Also, there used to be a mexican restaurant in Bellingham WA called Mexican Village that had THE best enchilada gravy (it closed about 5 years ago, alas). It looked like medium brown gravy. I asked the mexican lady that owned and cooked about the recipe. She would never tell me. Just said lard and alot of spices. However, the recipes I tend to see for chili gravy have too much chili powder and the sauce looks deep reddish/brown. The gravy I am talking about looked almost like a mild beef gravy but she told me it was made with lard and spices. So anybody have any ideas? I know there was some chili powder or paprika in the gravy because I remember looking at the gravy and seeing specks of it. I am certain it also had some garlic powder in it. I do not recall seeing any oregano leaves in it. It was mostly powdered type spices.

Anybody that can help on this recipe (and if you went to mexican village cafe in Bellingham and know THAT recipe) please post something!

Wahooyou
Kirkland, WA