1 med onion finely chopped
1 clove garlic minced
2 tbsps oil
2 tbsps chili powder
1 tablespoon flour
2 tsps ground cumin
1 1/4 cups chicken broth
1 1/2 cups canned crushed tomatoes in puree
1 1/2 tsps sugar
1 teaspoon dried oregano crushed
1/2 teaspoon salt
Cook and stir onion and garlic in hot oil over medium heat until onion is tender. Stir in chili powder, flour and cumin. Cook 1 minute. Slowly add broth. Cook and stir until thickened and bubbly.
Add undrained tomatoes, sugar, oregano and salt. Simmer gently, uncovered, for 7 minutes or until desired consistency, stirring occasionally.
Notes: Serve with Corn-stuffed Peppers or use as enchilada sauce or in chili.Makes 2 1/4 cups.