Heat the lard in a skillet over med high heat. Stir in the flour and continue stirring for 3 to 4 minutes, until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minutes, constantly stirring and blending the ingredients. Add the chicken broth, mixing and stirring until the sauce thickens.
Turn the heat to low and let the sauce simmer for 15 minutes. Add water to adjust the thickness.
Originally Submitted
6/24/2010
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