Ingredients:
- 4 cups broth (chicken, beef or veggie)
- 3 tablespoons olive oil
- 1 cup finely chopped red onion
- 4-6 cloves minced garlic
- half a bunch fresh oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3 tablespoons chili powder
- cayenne to taste
- 3 tablespoons all-purpose flour (optional)
- 2 ounces Equal Exchange Organic Baking Cocoa with a pinch of sugar
- whole bunch cilantro – finely chopped
Heat oil in a large saucepan over medium low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour, stir for 3 minutes. Gradually whisk in broth. Increase heat to medium high. Boil until reduced, about 35 minutes, stirring occasionally. Remove from heat. Whisk in cocoa and sugar; season with salt and pepper, and cayenne if desired. Add cilantro as a final note.
Contributed by Deeya Pavelle, Providence, RI
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