Instructions
- Grill the Anaheim peppers ahead of time; when skin is blackened, place into plastic bag and leave to cool.
- Remove skins and set aside.
- Dice the onion and Jalapeno peppers.
- Heat butter over medium-high heat until foamy, then saute onion.
- Add tomatoes, peppers, and spices.
- Bring to simmer then lower heat and continue simmering for 15 minutes.
- Make a roux with the remaining butter and flour; slowly mix chili into roux while stirring constantly to thicken.
- Serve with warm fresh tortillas.