4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped (Hershey Special
Dark, it has a sweetness that mellows the sauce)
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 chicken broth.
Increase heat to medium high.
Boil until reduced, about 35 minutes, stirring
occasionally.
Remove from heat.
Whisk in chocolate; season with salt and pepper,
if desired.
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