Busters Recipes

Southwestern Red Chili Dip

2 T. olive oil
2 T. flour
1/2 cup chili powder
1 can beef broth (14.5 oz)
1/2 t. salt
1 garlic clove, minced
1/4 t. oregano
1/8 t. ground cumin

In a medium pan, heat oil over medium heat. Stir in flour and cook, stirring frequently, until mixture is lightly browned, about 3 minutes. Add chili powder, beef broth, salt, garlic, oregano, and cumin, stirring until well mixed. Cook, stirring occasionally, until sauce is smooth and bubbly, about 5 minutes. Reduce heat to low and simmer, stirring occasionally, until flavors are fully developed, 20 to 30 minutes. Serve warm or let cool, cover and refrigerate for up to 3 days. This recipe is a basic in Southwestern cooking. It may be used as a dip or as a sauce. Makes 3 cups

< Prev		Next >