Monday, May 6, 2013

Taos Pueblo Red Chile Gravy

  • 1 1/2 to 2 pounds coarsely ground pork or beef
  • 1 or 2 cloves garlic, minced
  • 1/2 teaspoon salt for the meat
  • 2 or 3 Tablespoons flour (approximately)
  • 1/2 to 2/3 cup Rio Grande CHile Spice Mix (to taste)
  • 2 to 3 cups water or meat stock, more to thin
  • 1 teaspoon salt for the gravy, more to taste
In a deep pot or skillet, cook meat with garlic until no longer pink.  Do not brown.  SAlt.  Add flour to absorb grease, 2 tablespoons or more.  STir and cook flour with meat a few minutes.  Add Rio Grande Chile Spice Mix and stir rapidly to coat meat evenly.   Cook a few minutes as you stir.

Slowly add water or meat stock, stir and cook until gravy is bubbling.   Can thin with more water.  Salt again and taste.

Remove from heat, let stand a few minutes for flavors to absorb.  Reheat later if you wish and add more water if necessary.  Makes about a quart.

Big-Batch Veggie Chili

  • 2 large carrots
  • 1 medium onion, diced
  • 1 Tablespoon vegetable oil
  • 2 Tablespoons Rio Grande Chile Spice Mix (to taste)
  • 1 (8 oz.) can tomato sauce
  • 2 (14.5 oz.) cans diced tomatoes, undrained
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 2 (15 oz.) cans great Northern beans, drained and rinsed 
  • 1 large zucchini, chopped
  • 1 yellow squash, chopped
  • 1 cup frozen whole kernel corn
 Toppings: chopped fresh cilantro, sour cream, chopped green onions, shredded  Cheddar cheese, chopped tomatoes

1. Saute carrots and onion in hot oil in a 5-6 qt. Dutch oven over medium heat 7 minutes or until onions are translucent.  Stir in half of red pepper packet from chili kit; stir in all of remaining packets.  Saute mixture 2 minutes.  Stir in tomato sauce and next 7 ingredients.
2.  Bring to a boil; cover, reduce heat to medium low, and simmer, stirring occasionally, 30 minutes or until vegetables are tender.  Serve with desired toppings.