Let me start with a warm thank you for stopping by. If you’re here, you’re likely craving something bold, savory, and a little spicy—and oh friend, you’re in for a treat. This Tex-Mex Chili Gravy is pure comfort with a kick, the kind of sauce that clings lovingly to enchiladas, smothers burritos, and turns even plain rice into a flavor bomb.
Born from the beautiful fusion of Mexican flavors and Southern gravy-making technique, this gravy is the unsung hero of so many classic Tex-Mex dishes. It’s fast, it’s easy, and it packs some serious depth.
💌 Want more saucy staples like this delivered straight to your inbox?
[Subscribe here] and never miss a flavor drop!
What Is Tex-Mex Chili Gravy?
Think of it as the magical bridge between brown gravy and chili sauce. It’s rich and velvety like gravy, but boldly seasoned with Mexican spices like chili powder, cumin, and oregano. It was made famous by classic Tex-Mex joints in the mid-20th century—and once you try it, you’ll see why it stuck around.
Why You’ll Love This Gravy
-
Ultra-flavorful – Deep spices with no shortcuts.
-
Quick & simple – Just 15 minutes from start to finish.
-
Versatile – Use it for enchiladas, tamales, rice bowls, burritos, and beyond.
-
Comfort food approved – Rich and soul-warming.
-
Great for batch cooking – Make a double batch and freeze!
Taste Profile
This gravy is smoky, savory, and spiced just right—not overwhelmingly hot, but enough to warm you up. The cumin and chili powder give it earthiness, while the garlic and onion powders provide a deep umami base. It’s rounded off with a velvety texture from the roux, making it pourable perfection.
📝 Ingredients You’ll Need
-
1/4 cup vegetable oil – Neutral oil like canola or corn oil is perfect
-
1/4 cup all-purpose flour – For thickening and making the roux
-
1/2 tsp black pepper
-
1/2 tsp salt
-
1 tsp garlic powder
-
1 tsp onion powder
-
2 tsp ground cumin
-
1/2 tsp Mexican oregano – Adds a citrusy, floral kick
-
1/4 cup chili powder – Use a good-quality Tex-Mex style chili powder
-
2 cups chicken or beef broth – Low-sodium preferred so you can control the seasoning
🛠 Tools You’ll Need
-
Medium saucepan or skillet
-
Whisk (crucial for avoiding lumps!)
-
Measuring cups and spoons
-
Heat-resistant spatula or wooden spoon
🔥 How to Make Tex-Mex Chili Gravy
Step 1: Make the Roux
In a saucepan over medium heat, add vegetable oil. Once warm, whisk in the flour and stir constantly for 3–4 minutes until it turns a light golden brown and smells toasty. This is your base!
Step 2: Spice It Up
Stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, and black pepper. Toast the spices in the roux for about 30 seconds. This step deepens the flavor—don’t skip it!
Step 3: Add the Broth
Slowly pour in the broth, whisking constantly to avoid lumps. Keep stirring until the mixture is smooth.
Step 4: Simmer
Let the gravy simmer on low heat for about 8–10 minutes, stirring occasionally, until thickened to your liking. If it gets too thick, thin it with a splash of broth or water.
🍽 Serving Suggestions
This gravy is the soul of many Tex-Mex dishes. Try it:
-
Poured over cheese or beef enchiladas
-
As a dipping sauce for quesadillas or taquitos
-
Spooned over tamales or smothered burritos
-
Over scrambled eggs for a spicy brunch twist
-
As a sauce base for Tex-Mex casseroles
💡 Tips for Perfect Gravy Every Time
-
Whisk constantly when adding the broth – This prevents lumps and keeps it silky.
-
Use quality chili powder – Not all chili powders are created equal!
-
Taste as you go – Depending on your broth, you may need a bit more salt.
-
Want it spicier? Add a pinch of cayenne or chipotle powder.
🧊 Storage Instructions
Let the gravy cool fully, then store in an airtight container:
-
Fridge: Up to 5 days
-
Freezer: Up to 3 months (freeze in portions!)
Reheat gently over low heat, adding a splash of broth or water if it thickens too much.
ℹ️ Quick Recipe Recap
-
Prep Time: 2 minutes
-
Cook Time: 13 minutes
-
Total Time: 15 minutes
-
Yields: About 2.5 cups
-
Heat Level: Mild to medium (adjustable)
❓ FAQ
Can I make this gluten-free?
Yes! Swap the all-purpose flour with a 1:1 gluten-free flour blend or even cornstarch (though texture may vary slightly).
Can I use butter instead of oil?
You can, but oil is more traditional and gives a smoother finish.
What broth is best?
Beef broth gives a deeper flavor, but chicken broth works great too—use what you love or have on hand!
🥄 In a Nutshell…
This Tex-Mex Chili Gravy is a total flavor bomb—quick to make, easy to customize, and downright crave-worthy. Whether you’re making a tray of enchiladas or just jazzing up some leftovers, this sauce brings everything together with bold, smoky flair.
🔗 Looking for the perfect dishes to pair?
-
[Classic Cheese Enchiladas]
-
[Tex-Mex Beef Burrito Bake]
-
[Spicy Chicken Tamale Pie]
📸 Show Me What You Made!
Did you make this chili gravy? I’d love to see how you used it!
📌 Pin it, snap a pic, and tag me on Pinterest or drop a comment below.
🧮 Nutritional Info (Per 1/4 cup serving – approx.)
-
Calories: 90
-
Fat: 7g
-
Carbs: 6g
-
Protein: 1g
-
Fiber: 1g
-
Sodium: 380mg
