INGREDIENTS:
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons plus 2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar, packed
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
- Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
- Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
- Store in an airtight container in the refrigerator for up to two weeks.
