Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1⁄2 cup diced yellow onion
- 3 – 4 tbsp all-purpose flour
- 2 tbsp ground chili powder
- 2 tsp ground cumin
- 1⁄2 tsp chipotle
- 1⁄2 tsp freshly ground black pepper
- 1⁄4 tsp dried oregano
- cayenne to taste
- small pinch cinnamon
- 3 cloves minced garlic
- 2 tbsp tomato paste
- 21⁄2 cups chicken broth
- salt to taste
Prep
- Roughly dice ~1⁄2 cup onion
Method
- In a medium sauce pan, melt 2 tbsp butter with 2 tbsp olive oil
- Add diced onion and pinch of salt
- Cook for until smallest pieces of onion start to turn golden brown
- Add 3–4 tbsp flour, 2 tbsp chili powder, 2 tsp cumin, 1⁄2 tsp chipotle
- Also add 1⁄2 tsp black pepper, 1⁄4 tsp dried oregano, cayenne to taste, and a small pinch of cinnamon
- Cook for 3–4 minutes to remove the raw edge of flour and toast the spices
- Add the garlic and tomato paste
- It will clump up, stir and smear together with a spatula for a few minutes
- Whisk in cold chicken broth
- Let simmer for at least 10 minutes
- Taste for seasoning
- Optional: blend with an immersion blender
References