Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  vegetable oil
     1/4           cup  flour
  2             medium  onion -- chopped
  2               cups  hot water
  14 1/2        ounces  tomatoes -- canned undrained
  10            ounces  diced tomatoes & green chilies
  6             ounces  tomato paste
  1           teaspoon  worcestershire sauce
  4              cubes  beef bouillon
     1/4      teaspoon  sugar
     1/4      teaspoon  pepper

Preparation:

Whisk together oil and flour in a large skillet; cook over medium heat, whisking constantly, until roux is caramel colored (about 20 minutes). Add onion and cook, stirring often, 5 minutes. Stir in 2 cups hot water and remaining ingredients; bring to a boil. Reduce heat, and simmer 5 minutes. Serve with grits, eggs, chicken, port, or black-eyed peas. Notes: Prep: 5 minutes Cook: 35 minutes

Nutritional Information:

985 Calories (kcal); 60g Total Fat; (52% calories from fat); 20g Protein; 103g Carbohydrate; 0mg Cholesterol; 6894mg Sodium