Chili Gravy


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This was one of my favorite recipes from my aunt. You can use chicken, or beef, or pork, and it tastes great!

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norman, arkansas


  • 1/2-1 lb. lean pork, beef steak or chicken cut into bite size cubes
  • 1 C. all purpose flour
  • 1 onion
  • 1 clove garlic or 1 tsp. minced garlic
  • 4 Tbs. oil for frying
  • salt and pepper to taste
  • fresh hot peppers of your choice, seeded and chopped
  • 5 boullion cubes, (match flavor to meat used)
  • 5-7 C. water

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Mix salt and pepper into flour, and dredge meat in flour coating very well. Chop onions into small pieces. Heat oil in large stockpot. When oil is hot, put in meat and onions frying until outside of meat is brown (does not have to be fully done at this point.) Dissolve boullion in water and pour over meat, reducing heat to medium low and stirring to prevent sticking. Add garlic and hot peppers. Cook for 30 minutes, stirring often. It should thicken up like a gravy, but add more flour to thicken if necessary. This may be served over potatoes or rice.

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