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Red Chili Gravy

August 28, 2017

Red Chili Gravy


  • ½ Cup Gilly Loco Red Chili
  • 1 Cup pan drippings, strained (any roasted meat will work if not turkey)
  • 1 Cup low sodium chicken broth
  • 2 Tablespoons cornstarch
  • ¼ Cup water
  • 1 Tablespoon butter
  • Salt to taste
  • Black Pepper to taste


  1. Heat red chile, pan drippings and broth in medium sauce pot until hot.
  2. In a small mixing bowl stir and incorporate cornstarch into the water. Slowly whisk cornstarch mixture into the gravy.
  3. Adjust salt and pepper to taste.
  4. Stir in butter at very end for taste and to make your gravy shine.

Chef Notes
*If you don’t have enough pan drippings you can add broth to yield a total of two cups.
*If you prefer a spicier gravy add more red chile

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