The Abqaiq Cookbook - 1973

½ cup onion, chopped
1 garlic clove, finely chopped
2 tbsps. Oil
¼ cup chili powder
¼ tsp. ground cumin
1 can (8 ox.) tomato sauce
1 tbsp. flour
½ tsp. oregano
1 tsp. salt
1 cup water or stock

Cook onion and garlic in oil until wilted. Add flour, cook 1 minute. Add other ingredients and simmer 10 minutes. This recipe came originally from one of the daughters of the Gebhardt Chili family.

Yield: 2 ½ cups.

Jean Heard