quote:

Originally posted by MsDiPesto

There is a small chain here in No. VA called Tippys Tacos that puts their own chili gravy on certain dishes, and it’s delish! Neb Guy’s recipe looks like that might be what they use.

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.