Chilli gravy

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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:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012

Best recipe review

Mmmm; chillies


Saves me having to add chilli to normal gravy.

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  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.


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.

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