My bad for entering my password before I even replied.
OK, what I wanted to say was, yes I too love the Tippys Chile Gravy. Tonight I wanted to make a sauce to go over the Tamale Pie leftovers from the other night, because I knew they would be a bit dry. I did a search on Chili Gravy, and threw together an amagalm of several recipes. I made the roux with Crisco and AP flour, used three types of chili powder: Penzey’s regular, McCormacks Ancho, and finally…Chimayo from the stash in the freezer. Next I added cumin, and I finely grated a bit of white onion in, added 2 cups of half strength beef broth, Kosher salt, white pepper, freshly ground black pepper, garlic powder and a bit of Masa Harina. It had a bit of a kick to it, which I knew the other party waiting for dinner would not fully appreciate. So, I put a couple tablespoons of greek-style yogurt in and wisked it. Reduced it a bit, and the result is not bad at all for my first attempt at Chili Gravy, with a nice smooth texture. I will do this again.