Vegetarian (Or Not) Red Chili Sauce

• 3/4 cup red chili powder (preferably Chimayo, other New Mexico red, or Ancho)
• 1 tablespoon minced white onion
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 4 cups vegetable broth or 4 cups water
• 2 tablespoons cornstarch, dissolved in
• 2 tablespoons water
• additional salt and pepper

1. Into a large, heavy saucepan, measure the chile, onion, garlic, salt and pepper.
2. Slowly add the broth or water, stirring carefully. Break up any lumps of chile.
3. Cook the mixture over medium heat until warmed through, and add the cornstarch.
4. Bring the sauce to a boil, then reduce the heat to a simmer.
5. Cook for about 10 minutes, stirring occasionally.
6. The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch.
7. Serve the sauce warm with enchiladas, burritos or other dishes.
8. For a "meat" sauce, crumble and brown 1/2 pound of ground beef in pan first, then proceed with recipe.

red chili powder, white onion, garlic, salt, white pepper, vegetable broth, cornstarch, water, salt

Taken from www.food.com/recipe/vegetarian-or-not-red-chili-sauce-115184 (may not work)