Bigfoot Chorizo Gravy – Spicy Revenge from the Holler
Rise and shine, y’all! Let me tell you what happened last week in my backyard. I fired up the pizza pan and made the biggest,
fluffiest pancake you ever saw — thick as a hubcap and golden brown. I set it out to cool for a minute, turned my back for two
seconds, and that big old hairy fella (Bigfoot himself) came sneaking out of the woods and stole the whole damn thing!
Well, I wasn’t about to let that slide. I marched back inside, grabbed some chorizo, and cooked up the hottest, meanest gravy
I could make. Spicy enough to burn that varmint’s belly and make him think twice before raiding my holler again.
This Chorizo Gravy is bold, smoky, and carries just enough heat to wake you up and remind you who’s boss in these woods.
Serve it over biscuits, eggs, or anything that needs a little Southern fire. One taste and you’ll understand why I call it Bigfoot
revenge gravy.
Makes about 2–3 cups Chorizo Gravy (makes about 1 lb – you’ll use a handful for the gravy):
Ingredients
1 pound ground pork
3 guajillo chilies
2 ancho peppers
1 hatch chili
2 cloves garlic
1 tsp apple cider vinegar
2 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1 tsp onion powder
Dash chili powder
1 tsp salt
2 tsp black pepper
Gravy:1 handful size of the chorizo (about ⅓–½ cup)
¼ onion, finely diced
2 Tbsp flour
1 cup milk
Red pepper flakes (to taste – start with ½ tsp and go up if you want more fire)
Instructions:
Make the chorizo (you can do this ahead):
Soak the guajillo, ancho, and hatch chilies in hot water until soft. Blend them with the garlic, vinegar, cumin, oregano, smoked
paprika, onion powder, chili powder, salt, and black pepper until smooth. Mix this paste thoroughly into the ground pork.
Let it sit for at least 30 minutes (or overnight in the fridge) so the flavors marry.
In a skillet over medium heat, cook a handful of the chorizo with the diced onion until the chorizo is browned
and the onion is soft (about 5–7 minutes). Break it up as it cooks.
Sprinkle in the 2 Tbsp flour and stir for 1–2 minutes to make a light roux.
Slowly pour in the 1 cup milk while whisking. Add red pepper flakes to taste.
Bring to a gentle simmer and cook 3–5 minutes, stirring often, until it thickens to your liking.
If it gets too thick, splash in a little more milk.
Taste and adjust seasoning — add more salt, pepper, or red pepper flakes if you want extra heat.
That’s the part that burned Bigfoot’s belly!
Serve hot over split biscuits, fried eggs, or anything that needs a spicy Southern kick.
Leftovers keep in the fridge for 3–4 days and reheat beautifully with a splash of milk.
Holler Tips from Cletus:
Make the chorizo ahead — it tastes even better the next day and you’ll have extra for tacos or breakfast burritos.
The heat level is up to you. Start light with the red pepper flakes and add more if you want that “Bigfoot revenge” burn.
This gravy is forgiving. If it gets too thick, thin it with a little milk or chicken broth.
If it’s too thin, let it simmer longer or add another pinch of flour.
Pair it with something cooling like cornbread in milk or a cold glass of sweet tea to balance the fire.
Watch Cletus Cook It!
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