Ingredients
Scale
- 3 tbsp vegetable oil
- 1 tbsp flour
- 2 tbsp + 1 tsp chili powder (add more or less of this depending on how hot you like it)
- 2 3/4 cups chicken or vegetable stock
- 3 (10.5 oz) cans tomato paste
- 2 tsp dried oregano
- 2 tsp cumin
- 1/2 tsp salt
Instructions
- Heat oil in medium sized pot.
- Stir in flour and stir with a whisk until smooth – about 1 min.
- Add spices and cook for about 30 seconds.
- Add remaining ingredients and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- The sauce will thicken and you can adjust the seasonings more to your taste if needed.
Notes
I like to store this in the freezer in 1 cup portions for when I need it. 🙂