1/4 c. vegetable oil
2 medium onions, chopped
1 (14 1/2 oz.) can diced tomatoes (undrained)
1 (6 oz.) can tomato paste
4 beef bouillon cubes
1/4 tsp. pepper
1/4 c. all-purpose flour
2 c. hot water
1 (10 oz.) can diced tomatoes and green chilies
1 tsp. Worcestershire sauce
1/4 tsp. sugar

Whisk together oil and flour in large skillet. Cook over medium heat, whisking constantly, until brown, about 20 minutes. Add onions; cook 5 minutes. Stir in 2 cups hot water, tomatoes, tomato paste, tomatoes and chilies, Worcestershire sauce, salt and pepper. Bring to a boil and simmer 5 minutes.