Tex-Mex Chili Gravy

4 dried red New Mexico chiles*
8 dried red ancho chiles*
1 pound veggie burger
4 cups beef stock
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons bacon drippings (optional)
2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon Mexican oregano
1/2 teaspoon salt
1 tablespoon Masa Harina

* To shortcut, use about 1/2 cup Gebhardt chili powder and reduce the cumin and oregano by half.

If using the shortcut, skip this step.
Heat the oven to 300 degrees F.
Break off the stems of the chile pods and discard the seeds.
Place the pods in a single layer on a baking sheet and roast them for about 5 minutes.
Watch the pods closely so that they do not scorch.
Break each chile into several pieces.
In a blender, puree the pods with the stock.
You should be able to see tiny pieces of chile pulp, but they should be bound in a smooth, thick liquid.
Set the puree aside.

In a medium saucepan, brown the veggie burger with the onion and garlic.
Drain the grease. Add veggie bacon drippings (fry veggie bacon in butter).
When the bacon drippings have melted, add the cumin, oregano, salt and pureed
chiles or chili powder and veggie stock.
Simmer the mixture for about 50 minutes, until the veggie burger is tender and the liquid has thickened slightly.

In a small bowl, mix the Masa Harina with 2 tablespoons of the cooking liquid, and
stir the mixture back into the gravy.
Simmer the gravy for an additional 10 minutes.