Low Carb Chili Gravy is easier to make than you’d think considering it turns ordinary enchiladas into extra-ordinary Mexican cuisine.

Turn your enchiladas, casseroles and more into something special with this authentic, restaurant quality, Low Carb Chili Gravy, THM S!

But remember that it’s chili gravy not spicy tomato sauce. Not that I disapprove of spicy tomato sauce at all… this is just not that…

Growing up we didn’t eat a lot of Mexican food but when we did it was either basic tacos with picante sauce or enchiladas.

Our enchiladas were always made using McCormick’s packaged enchilada sauce that was added to tomato sauce. I didn’t know there was any other kind. That is until I met my husband, who grew up eating authentic Mexican food.

He introduced me to little Mexican restaurants in the East End of Houston where the waiters/waitresses couldn’t speak English and I just had to point at the selection. Game changer for me!

Enchiladas at these little places were always coated in either chili gravy or queso…

And there was ne’er a flavor of McCormick’s spicy tomato flavored sauce to be found… go figure 😉 

It was love at first bite for me! I searched until I found a very good recipe for this gravy and made it often, up until a few years ago. Once I opted for a healthier eating plan I thought I’d have to give up my beloved chili gravy for good… NAH! 

This Low Carb Chili Gravy is almost exactly the same and just as enjoyable as the enchilada gravy recipe that I’ve used for years except for the healthier flour and oil used.

Here’s what I originally published on this sauce when I moved it over from my old blog back in 2015:

I have made enchilada gravy for years, and to be honest, although I know there are some fine enchilada recipes that are THM friendly and look great, I just haven’t eaten any beef enchiladas since changing to this eaitng plan.  The reason is that none have used the chili gravy that we enjoy so much. But all that has changed now…Announcing…Low Carb Enchilada Gravy! We <3 it!!

First, I discovered how to make Country Gravy after reading the gravy recipe from this wonderful low carb cook by replacing the regular flour with coconut flour!  (*note that this is an older recipe and I now use THM baking blend in that gravy.)

From there it was just a short hop to figuring out that I could convert my beloved enchilada gravy recipe, and so here it is, Yay!  I’m so happy about this!  I made it for my husband last night and he declared it to be as good as my old recipe and better than the restaurants! 

Wow, that’s high praise from my guy that was born and raised in Houston’s East End! 

I converted this from my original recipe as is so it makes enough for 2 batches of  my regular size enchiladas.  I store it in the fridge for up to a week.

Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.

I use this recipe as an enchilada sauce for this Low Carb Skillet Enchiladas.

It can also be used as a meatless chili sauce for this recipe for Cheesy Hot Dog Pie.

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When making low carb enchilada gravy remember:

1. This is a true gravy and not a Mexican style spiced tomato sauce. Nothing wrong with those…this just isn’t one of them.
2. This gravy starts out with a roux of high quality, REFINED (flavorless) coconut oil and coconut flour. Then I gradually add in a whole quart of chicken broth. This gets reduced, during cooking, by about 1/3.
3. The roux aids in the thickening process as does the generous amount of chili powder but this low carb sauce is best finished off, by whisking in a small amount of xanthan gum.
4. Never, ever boil xanthan gum! There will not be even a hint of sliminess in a recipe finished off with xanthan gum if you just use as small of an amount as possible and whisk it into the hot liquid at the end of the cooking process.
5. This gravy keeps very well in the fridge for many days. So make it up ahead and be ready to get authentic with your Mexican inspired meals in a flash!

Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.

Yield: 6 cups

How to Make Low Carb Chili Gravy

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Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 3 Tblsp. oil – refined coconut oil-(no flavor)
• 3 Tblsp. coconut flour *See note
• 4 cups chicken stock
• 4 Tblsp. chili powder
• 1  Tblsp cumin
• 1/2 Tsp. salt (this is to taste but don’t add in more until you’ve tried seasoning with the tomato paste)
• 2 Tblsp tomato paste
• 1/2 tsp xanthan gum (OPTIONAL)

Instructions

1. Heat oil in medium-sized frying pan and stir in coconut flour.
2. Whisk to prevent sticking and once it’s brown(which it does quickly) slowly add in warm broth while whisking well.
3. Add in rest of ingredients except tomato paste and xanthan gum then reduce heat to between medium-low and low.
4. Fast simmer for several minutes to break down the coconut flour and let flavors combine, usually 10 minutes for me while stirring occasionally.
5. It will continue to thicken as it cools so play with it to get it the consistency you want.
6. Before it cools I quickly whisk in 1/2-1 tsp xanthan gum into the HOT mixture..You can use more if you’d like it thicker but DO NOT OVERDO WITH THIS BINDER JUST ADD IN AS NEEDED.
7. Remember- this gravy will continue to thicken somewhat as it cools because of the coconut oil.

Notes

*Boiling this in the stock helps reduce the grainy texture but some will remain and it won’t be noticeable in the recipe because corn flour has a graininess too and it is part of the experience.

Nutrition Information:

Yield:

10

Serving Size:

1/2 cup
Amount Per Serving: Calories: 104Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 327mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 3g

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