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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I named this after my mother-in-law as this was her amazing sauce. I am posting her original recipe and it can get quite thick, so you may add extra water as I do to thin it out the way you want. It has no tomatoes, so all you taste is the great chili flavor. It freezes well too. I must stress that you use Gebhardt's chili powder for this recipe. I have tried other chili powders, but the taste is NOT the same. Ingredients:
1 (3 ounce) bottle of gebhardt chili powder |
1 1/2 cups all-purpose flour |
3/4 cup vegetable oil |
2 tablespoons salt |
1 1/2 quarts filtered water |
Directions:
1. Pour chili powder, flour and oil in a 3 quart or larger stockpot. Mix ingredients to form a paste. Turn on heat to medium and lightly cook mixture as you would a roux. Slowly add water while stirring to keep mixture smooth. Add salt. Bring mixture to a boil. Take off heat and is ready to serve. Stir often.
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