Chicago Hotluck Recipes, Here's what we brought: Heat the oil in a heavy saucepan over low heat. Stir in the flour to make a light roux, cook about 2 min. Stir in the chile powder, incorporating it as best as possible. Add the water slowly and stir vigorously with a whisk, wooden spoon, or whatever works to keep lumps from forming and remove those that do. (I find that adding cool water keeps the lumps down; if all else fails, I put the whole mess through a sieve.) Add garlic and salt, and if the sauce seems bitter, a drop of honey. Let simmer 12-15 minutes. At this point, my husband adds hamburger he has browned with some salt and pepper and cumin to "his half" of the sauce. |
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