Chilli gravy

OK chilli freaks, here's a chance to excel! In common with chillies, chilli gravy goes with just about anything.

It is great over any barbecued meats and sausages and mandatory for Tex-Mex meals.

The beauty is that you can tailor the flavours to suit your tastes. It also freezes well in 'meal-sized' portions.

Ingredients

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• 3 tablespoons olive oil (or the less healthy lard option!)
• 2 big garlic cloves, peeled and crushed.
• 1 medium onion, peeled and sliced.
• 2 tablespoons lardons (or home smoked bacon, chopped).
• Your own variety of dried chillies, powdered in a coffee grinder - about 3 tablespoons when ground, or of course commercial chilli powder.
• ¼ teaspoon cumin seeds, ground in a coffee grinder
• ¼ teaspoon dried oregano
• 2 cups water
• 2 cups beef stock
• 1 tablespoon masa harina
• Sea salt to taste

Method

1. Sauté the onions, garlic and lardons on a medium heat in the olive oil until soft, about 7 minutes.
2. Add the herbs and spice and mix well.
3. Add the liquids, just bring to the boil and immediately reduce to a simmer and cook, uncovered for 30 minutes.
4. Use a little of the stock to mix the masa harina to a paste and then add back into the stock, whisk well and simmer for another 10 minutes.
5. Taste and season with salt if required.

Variations

Cheat, cheat, cheat!

I found half a pot of commercial onion gravy in the freezer which prompted this recipe. (I wanted something to liven up some meatballs).

If you are starting with a ready-made (onion) gravy, just omit the olive oil, lardons, onions, garlic, stock and water.

Chef's note

Probably not at all authentic, but the juice of 1 lime, 2 teaspoons of brown sugar and a tablespoon of tomato puree rounds this off nicely.

See also

• Many other gravy recipes

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