This is a pure green chili gravy or sauce without meat to be eaten alone, on eggs, burritos or an old shoe if you like. It makes everything better.
1 lb. ground pure pork sausage, mild
1 lb ground beef 80/20
1 lb roasted, chopped Hatch or Chimayo Green Chiles, hot or mild to taste
5 tbls. green chili powder
4 tbls. flour
1 tbls. coarse ground garlic powder
1 tbls. onion powder
4 tbls. canola oil
1 tbls. sea salt
1 tbls. coarse ground black pepper
4 cups water or chicken broth (use broth if you can)
Brown sausage and ground beef together until done in an iron skillet. Remove meat and put aside for filling in a burrito or enchilada. The rendering should produce a little over a tablespoon of grease so add 4 tablespoons of canola oil and bring to a medium heat. Whisk in flour to form a rue and cook until golden, then add chili powder, onion powder and garlic powder. Whisk until smooth and add water or broth and bring to a boil. Continue to whisk vigorously while bringing to a boil, then add salt and black pepper to taste and stir in fresh roasted chilies. Simmer as long as you want, but at least two hours and get after it.