Spicy Chili-Tomato Sauce


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.

Freezes well.


Notes: Serve with Corn-stuffed Peppers or use as enchilada sauce or in chili.Makes 2 1/4 cups.