Chilli gravy: Difference between revisions
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OK [[Chilli|chilli]] freaks, here's a chance to excel! In common with [[Chillies|chillies]], chilli gravy goes with just about anything. | |||
It is great over any [[Barbecued|barbecued]] [[Meats|meats]] and [[Sausages|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. | |||
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|TotalCalories = 865 | |TotalCalories = 865 | ||
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|CookTime = 50 minutes | |CookTime = 50 minutes | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chilligravy|#chilligravy]] [[Special:Search/onion|#onion]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/gravy|#gravy]] [[Special:Search/lardons|#lardons]] [[Special:Search/onions|#onions]] [[Special:Search/stock|#stock]] [[Special:Search/simmer|#simmer]] [[Special:Search/ground|#ground]] [[Special:Search/masaharina|#masaharina]] [[Special:Search/chillies|#chillies]] | ||
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Revision as of 16:24, 20 March 2024
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.
| Chilli gravy | |
|---|---|
 |
| Servings: | Servings: 4 - Makes 4 cups of chilli gravy |
| Calories per serving: | 216 |
| Ready in: | 55 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 50 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
|
Best recipe reviewMmmm; chillies 4/5 Saves me having to add chilli to normal gravy. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- 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
- Sauté the onions, garlic and lardons on a medium heat in the olive oil until soft, about 7 minutes.
- Add the herbs and spice and mix well.
- Add the liquids, just bring to the boil and immediately reduce to a simmer and cook, uncovered for 30 minutes.
- 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.
- 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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