Title: Red chile sauce #3
 Categories: Other sauce
      Yield: 3 Servings
 
      2 tb Lard or bacon drippings
      2 tb Flour
    1/4    To 3/4 cup ground red chile
      2 c  Cooled beef bouillon or
           -water
           Up to 4 ounces of tomato
           -sauce (optional)
    3/4 ts Salt
      1    Garlic clove, crushed
           Pinch of ground Mexican
           -oregano (optional)
      1 ds Of ground comino (optional)
 
  Makes about 3 cups
  
  Melt lard in a saucepan over low heat.  Add the flour and stir until
  well mixed and slightly browned.
  
  Add teh smaller amount of chile to the bouillon or water, either when
  trying a new batch of chile or when preparing this recipe for the
  first time.  Taste, then add more chile after the water is well mixed
  into the roux.  Stir constantly when adding the water and continue to
  stir until a smooth sauce is obtained. Add tomato sauce, if desired.
  Slowly add it to the dlour mixture, stirring constantly.
  
  Season; taste and adjust the seasonings.
  
  Simmer for at least 10 minutes, or longer, to develop the flavor.
  
  Jane Butel's Tex-Mex Cookbook From the collection of Jim Vorheis