Chili Gravy

Jan 072013
 

Ingredients

PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp

Ingredient Weight Measure Issue
SHORTENING 10-7/8 oz 1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
TOMATO PASTE,CANNED 1-1/2 lbs 2-1/2 cup
CHILI POWDER,DARK,GROUND 2-3/8 oz 1/2 cup 1 tbsp
CUMIN,GROUND 5/8 oz 3 tbsp
BEEF BROTH 1 gal 2 qts

Method

1 Use melted shortening or salad oil and sifted general purpose flour. Blend together until smooth and cook at low heat for 20
minutes.
2 Add canned tomato paste, chili powder, and ground cumin; blend well.
3 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat and simmer for 10 minutes
or until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
4 Add pepper. Stir to blend. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
54 cal 5 g 1 g 4 g 0 mg 421 mg 9 mg

Portion

1/4 Cup

Yield

100