This recipe is from my mother’s friend Charlene Herman. The original recipe does not have amounts for many of the ingredients, so I am updating it to include them.
1 lb hamburger
1 cup onion
4 Tbsp bacon fat or olive oil
4 Tbsp flour
1 cup hot water
1 beef bouillon cube
1 cup green chile, roasted, peeled & chopped
1 clove garlic, minced
salt, to taste
- Brown hamburger & remove from pan. Drain off fat.
- Add bacon fat or olive oil to pan. Add onion & cook until softened.
- Add garlic & cook just until fragrant.
- Add flour and stir until slightly browned.
- Add hot water, stirring constantly until well mixed.
- Add bouillon cube & cook until dissolved.
- Add chile. Salt to taste & simmer for 15-20 minutes.
- Serve over pinto beans.
- My mother always had a jar of bacon fat by the stove – she saved it every time she cooked bacon for breakfast. I don’t have this available (and probably wouldn’t use this much even if I did) so I use olive oil instead. If you want the bacon flavor, I would recommend chopping & cooking a couple slices of bacon and including the bacon as well as its fat in the recipe. Add enough olive oil to make a total of 4 Tbsp so that your sauce will be the right consistency.