Beefy Onion and Hatch Chile Gravy
1 tbs olive oil
1/2 medium onion, chopped
3 fat cloves garlic, sliced
1 4 oz can diced Hatch Chiles
2 tsp worchestershire sauce
2 cups beef broth
1 tbs corn starch
Saute the onions and garlic in the olive oil until tender.
Stir in the chiles and worchestershire sauce.
Combine the beef broth with the corn starch and add to the pot.
Bring to a boil then reduce heat and simmer for at least 5 minutes.