2 tablespoons neutral oil
1/2 cup diced onion
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
2 tablespoons tomato paste (optional, for deeper flavor)
2 tablespoons flour (optional, for thicker sauce)
2 cups chicken or vegetable broth
1 (15 oz) can tomato sauce
1 tablespoon apple cider vinegar or lime juice (optional)
1–2 tablespoons sugar or honey (optional, to balance acidity)
1/4–1/2 teaspoon cayenne pepper or more chili powder (optional, for heat)
Heat oil in a saucepan over medium heat.
Sauté onion until softened, 3–5 minutes.
Add garlic and cook 30–60 seconds.
Stir in chili powder, cumin, oregano, paprika (if using), salt, and pepper; cook 30–60 seconds.
Stir in tomato paste (optional) and cook 30 seconds.
If using flour, sprinkle it in and cook 1 minute.
Whisk in broth and tomato sauce until smooth.
Bring to a simmer and cook 8–12 minutes, stirring occasionally.
Stir in vinegar/lime juice (optional) and sweetener (optional).
Taste and adjust salt, spices, and heat.
Use immediately or cool and store in the fridge up to 4–5 days.
Reheat with a splash of broth if needed.