4 oz. chopped green chili
beef bouillon, cubes
salt and pepper
1Place 4 cups water into 4 quart sauce pan, add beef bouillon cubes. Bring to a boil.
In small sauce pan add margerine, melt and then add flour and mix to a rouge. Whisk into water mixture. Add green chili, stirr well. Add seasonings.
Sir well over medium heat until sauce thickens.
2Special Note: Do not use real butter, as it will give the sauce a completely different taste, that you are not going to want.
This is great on any type of green chili sauced recipes. I use if mainly on enchiladas.