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Santa Fe Chili Gravy™ Recipes

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Our recipes are just plain great! Wonderful food is at your fingertips with just the right touch of our delicious, dark red chili sauce, Santa Fe Chili Gravy..

Click below for details of each recipe.

Mix it Up! How to make Santa Fe Chili Gravy

Here's how to fix a batch of Santa Fe Chili Gravy with a package of our mix and plain water:

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Ingredients

  • 1 package Santa Fe Chili Gravy
  • 1 cup (250 ML) water
  • Small saucepan (or microwave-safe dish)
  • Whip, fork, or other stirrer

Preparation

  1. Empty the contents of a 1.75 OZ package of Santa Fe Chili Gravy mix into a one-quart saucepan.
    To cook in microwave, use a glass bowl or microwave-safe dish instead of a saucepan.
  2. Stir in 8 ounces (1 cup) of water. For flavor variations, try chicken, beef, or onion broth.
  3. Mix well, to make a smooth liquid.
  4. Heat over a medium heat, stirring often, until the sauce comes to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
    To cook in microwave, heat at full power for 2 minutes, stirring often.
  5. Serve hot over your favorite dish (see our food ideas), or let it cool and store in the refigerator to use later.

 

Easy Chili

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Ingredients

  • 1 package of Santa Fe Chili Gravy mix
  • 1 cup of water
  • 2 cups of black beans
  • 1 pound of ground/chopped beef, chicken, or turkey, or 12 ounces of meat substitute
  • 1 14-1/2 ounce can of chopped tomatoes
  • 1 small can of chopped green chili peppers (mild or hot)
  • 1/2 cup of chopped onions

Preparation

  1. Mix a package of Santa Fe Chili Gravy with one cup of water and stir it well to make sure all the mix is dissolved.
  2. Pour the mixture into a large pot (at least 3 quart size).
  3. Add 2 cups of black beans. If you use canned beans, read the label carefully, and avoid using beans with calcium chloride as an ingredient, because it makes them taste bitter.
  4. Add about 12 -16 ounces of ground meat (beef, chicken or turkey) or meat substitute.
  5. Add one can (14.5 ounce) of diced or chopped unsalted tomatoes.
  6. Add one can of chopped green chilis, rinsed and drained.
  7. Add about half a cup of chopped onions.
  8. Stir all the ingredients together and put the pot on the stove at medium heat.
  9. Bring the chili to a boil, then turn down the heat to low. Stir occasionally to keep it from sticking to the bottom of the pan.
  10. Simmer for fifteen minutes, up to an hour to blend the flavors more.
  11. Cool to serving temperature, top with shredded cheese, and serve.

 

Simple Black Bean Soup

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Here's my recipe for Simple Black Bean Soup. It's vegetarian, vegan, low sodium (that's your choice) and yummy!

Ingredients

  • 2 cups cooked black beans, including cooking liquid
  • 1/4 cup prepared Santa Fe Chili Gravy sauce
  • 1/4 to 1/2 teaspoon salt to taste

Preparation

Throw all ingredients in a blender and blend until smooth. Heat and serve with a (optional) dash of sherry.

 

Santa Fe Sweet Potatoes

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Ingredients

  • 6 to 8 cups of peeled sweet potatoes, sliced about 1/4 inch thick (about three large sweet potatoes)
  • 2 cups (2 packages) of Santa Fe Chili Gravy, prepared and ready to use
  • One 8-ounce package of shredded Monterey Jack, cheddar, or Chihuahua cheese
  • An 8 or 9 inch square baking pan
  • An oven heated to 350 degrees

Preparation

  1. Spread a layer of the sweet potatoes on the bottom of the pan.
  2. Drizzle Santa Fe Chili Gravy over the potatoes.
  3. Sprinkle a layer of shredded cheese on top of the sauce.
  4. Add another layer of potatoes, sauce, and cheese on top of the first one, and add more layers until the potatoes are used up.
  5. Spread sauce across the top layer and fill in any empty spaces with the sauce, then top it with the rest of the cheese.
  6. Bake the Santa Fe Sweet Potatoes for about (time), or until the potatoes are tender when pierced with at fork.
  7. Remove from the oven, allow to cool down to serving temperature, and serve warm.
  8. The leftovers (if you have any!) will keep in the refrigerator, and taste even better when reheated.

 

Microwave Grilled Pepper, Onion, and Cheese Enchiladas

SERVES 2-4 people

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Ingredients

  • 6-8 fresh corn tortillas
  • 12 ounces of Santa Fe Chili Gravy prepared sauce, thinned with water to pour easily
  • 1/2 cup grilled/roasted, chopped Bell peppers or Poblano chili peppers
  • 1/2 cup grilled, chopped Spanish onions
  • 8 ounces of shredded Monterey Jack, cheddar, or crumbled queso fresco cheese

Preparation

  1. Heat one corn tortilla in the microwave for 15 seconds.
  2. Put a tablespoon each of the cheese, and the onions and peppers in a line along the middle of the tortilla, then fold it from one side over the center, then the other side, rolling as tightly as possible.
  3. Place the rolled enchilada into a microwave-safe 8-inch square dish, then turn the folded side down.
  4. Repeat the process until the dish is full, about six enchiladas or so.
  5. Cover the enchiladas with Santa Fe Chili Gravy, then top with the rest of the shredded cheese.
  6. Heat the dish of enchiladas in the microwave for 4-5 minutes, until the cheese topping is melted and the Santa Fe Chili Gravy is bubbling on the edges.
  7. Let the enchiladas cool for a couple of minutes, and serve

 

Lentil Soup

Here's my interpretation of a soup recipe I got from Chris Hora, the internationally renowned celebrity chef. It tastes amazing when Chris makes it, and it will taste great when you make it.

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Ingredients

  • 1 onion cut thinly and chopped
  • 4 cloves of garlic minced
  • 4 slices of bacon cut into strips
  • 1 slice of smoked ham, cut like the bacon and equal amount
  • 2 carrots cut into pieces the size of lentils
  • 2 stalks of celery cut the same
  • 4 tablespoons Olive oil
  • 1 quart of Chicken stock
  • 1 cup of lentils

Preparation

  1. Caramelize the onions in the olive oil. Be careful not to burn them
  2. Add the garlic, carrots, celery, and pork, and sauté till all gooey.
  3. Add the lentils and get them wet with the oil and pork fat with a few stirs around the pot.
  4. Cover with the chicken stock and simmer. Add more stock if you want it more soupy.
  5. Serve with a swirl of Santa Fe Chili Gravy.


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