Ingredients

2 cups chicken broth

4 tbsp Gebhardt chili powder

1 tsp ground cumin

2 heaping tsp garlic powder

3/4 tsp salt

pinch cinnamon (less than 1/16 tsp)

1 tsp sugar

5 tbsp cold water

5 tbsp white flour

Instructions

  1. In a 2 quart saucepan, combine all but water and flour. Whisk until well blended. Bring to a boil, then reduce to a low boil for 3 minutes, whisking frequently so all spices stay dissolved. In a separate saucepan bowl, whisk flour into water 1 tbsp at a time, until all bumps are dissolved. After 3 minutes of cooking sauce, turn to high heat. Very slowly pour flour mixture into boiling sauce. Whisk vigorously. After all flour is added, continue to whisk for 1 minute. You can turn heat down if desired, so long as sauce continues to boil. Turn off heat — sauce is done. You can add 1 can tomato sauce if desired.