Tex-Mex chili gravy is a beloved condiment in my kitchen. This rich, velvety sauce combines bold spices with a smooth, comforting texture. For me, this Mexican brown gravy is the heart of comfort food.
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Tex-Mex chili gravy Recipe
Tex-Mex chili gravy, also known as Mexican brown gravy, is a staple in Tex-Mex cuisine. It combines elements of traditional brown gravy with the bold spices of Mexican cuisine.
The gravy has a rich, savory, and spicy flavor with a Mexican twist. It incorporates spices like cumin, chili powder, garlic powder, onion powder, and Mexican oregano.
Unlike traditional Mexican mole, it’s simpler with only chili powder, flour, and broth as a base. This sauce is commonly used in Tex-Mex dishes like steak, chicken, or chorizo, as well as tacos. It’s also perfect with cheese enchiladas, nachos, or as a dip for tortilla chips.
For breakfast, try it in breakfast burritos with eggs, cheese, and chorizo, or as a topping for tortilla breakfast casseroles. Vegetarian options include roasted veggies or grilled portobello mushrooms.
Here’s how to make the Tex-Mex chili gravy:
Tex-Mex chili gravy
Nutrition
Ingredients
- ¼ cup lard or vegetable oil for a lighter option
- ¼ cup all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano Mexican oregano if available
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups beef broth or chicken broth for a milder flavor
Instructions
- In a saucepan over medium heat, melt the lard (or heat the oil). Whisk in the flour and cook for about 1 minute, stirring constantly until it turns light brown.
- Stir in chili powder, paprika, garlic powder, onion powder, cumin, oregano, salt, and black pepper.
- Cook for 30 seconds to release their flavors.
- Slowly whisk in the beef broth, making sure there are no lumps.
- Reduce heat to low and let the gravy simmer for about 5–7 minutes until it thickens. Stir occasionally.
- Remove from heat and use immediately over enchiladas, tacos, or as a dipping sauce!
Notes
- Add cayenne or extra chili powder for heat.
- Keep in the fridge for up to a week; reheat with a splash of broth.
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How to pair
Tex-Mex chili gravy pairs well with a different foods to enhance their flavors. Here are some popular options:
- Meat Dishes
- The Mexican brown gravy adds a rich, spicy flavor to grilled meats like steak, chicken, or chorizo.
- It enhances vegetable, beef, and chicken tacos.
- Traditional Pairings
- Cheese enchiladas is a classic pair. The gravy is poured over rolled cheese-filled tortillas and baked until the cheese is melted and bubbly.
- Tortilla chips are served with chili gravy for dipping.
- Nachos use chili gravy as a topping.
- Breakfast Dishes
- Breakfast burritos with scrambled eggs, cheese, and chorizo add chili gravy for a spicy kick.
- Tortilla Breakfast Casseroles use chili gravy as a topping.
- Vegetarian Options
- Chili gravy is served over roasted vegetables, such as bell peppers, zucchini, and sweet potatoes.
- It goes well with grilled portobello mushrooms.
Variations
Here are some variations and aspects of this Tex-Mex chili gravy:
- Tomato-based Chili Gravy includes tomato paste or diced tomatoes to add a tangy, slightly sweet flavor profile. It’s suitable for red enchilada variations or as a sauce for pasta dishes.
- Spicy Version adds more chili powder or cayenne pepper for an extra spicy kick.
- Smoky Version incorporates smoked paprika or chipotle peppers for a deeper smoky flavor.
- Herbal Twist adds fresh cilantro or marjoram for a brighter, more herbaceous taste.
- Roasted Vegetable Chili Gravy adds roasted vegetables like onions, bell peppers, or garlic to enhance the depth of flavor.
- Mushroom Addition adds sautéed mushrooms (such as button or cremini) to the gravy for added earthiness.
Where is the brown gravy mix. This is just enchiladas sauce
Hi Mary, Great question! This isn’t a regular red enchilada sauce—it’s actually Tex-Mex chili gravy, the classic sauce you’ll find on cheese enchiladas at Tex-Mex restaurants. Even though it’s called “chili gravy,” this Tex-Mex version doesn’t use brown gravy mix. Instead, it’s made the traditional way, with a roux base, chili powder, and spices to create that “gravy-like” texture and flavor. No tomato here, unlike most red enchilada sauces. Hope that clears it up!