|3||tablespoons vegetable oil|
|1||medium onion, chopped|
|2||cloves garlic, minced|
|2||tablespoons all-purpose flour|
|1||can (about 14 ounces) chicken broth|
|1||can (8 ounces) tomatoes, drained and chopped|
|2||tablespoons chili powder|
|1/2||teaspoon dried oregano|
- Heat oil in 3-quart pan over medium heat. Add onion and garlic; cook until onion is tender. Add flour and cook, stirring constantly, until bubbling and foamy. Stir in chicken broth, tomatoes, chili powder and oregano. Cook until sauce is thick and boiling, stirring constantly. Reduce heat; simmer, uncovered, until sauce is reduced to about 2 cups. Season with salt to taste. Keep sauce warm.
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