Servings: 100 Portions (2-1/4 Gallons)
Portions: 1/3 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
2 cups (1 lb) Meat drippings and clear fat or shortening
1 quart (1 lb) flour, wheat, general purpose, sifted
2 gallon stock, hot
1 lb 14 oz (1-No. 2-1/2 can) tomato paste, canned
3/4 cup (4 oz) chili powder
4 tablespoon (1 oz) cumin, ground
4-1/2 tablespoon (3 oz) salt
1 tablespoon pepper, black
1 clove garlic, dry, crushed
Blend together shortening and flour until smooth; cook over low heat 2 minutes. Add tomato paste, chili powder, and ground cumin; blend well. Add roux to stock, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly. Add salt, pepper and garlic.
NOTE:
8 oz Soup and Gravy base, beef or chicken, may be used. Omit salt in and season to taste.