Beazell's Cook Book

Enchilada Chili Gravy by Amy Sosa

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Enchilada Sauce 




1/4 cup oil

1/4 cup flour

Beazell's Cajun Seasoning, to taste

1/4 teaspoon salt

1 teaspoon garlic powder

2 teaspoons ground cumin

1/2 teaspoon dried oregano

3 tablespoons chili powder

2 cups low sodium beef broth



Heat the oil in a sauce pan over medium-high heat. Stir in the flour and continue stirring until it makes a light brown roux.

Add the Beazell’s Cajun Seasoning, salt, garlic powder, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring. Add broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness if needed. Taste and adjust seasonings to taste.


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