1 large onion
Plenty of olive oil
About 4 Tbs. of chili powder
A couple/few crushed cloves of garlic
The juice of a lime
1+ tsp. salt (makes it really savory)

Chop the onion and cook on medium in the oil until they start to get transparent. Add the rest of the ingredients. Stir often and cook for a long time until reduced and paste-like. I think I usually cook it for more than 1/2 an hour on medium (I tried high to speed things up and it got a bit charred. Still tasted good, but not as good). I actually don’t know how much chili powder I add. The way we go through chili powder, though, it could be considerably more than 4 Tbs. It stores really well in the fridge although it does stain tupperware. We will add a dab to rice and beans, burritos, make an instant taco salad, etc. If it weren’t so high in fat we’d eat it every week!