Ingredients:

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ teaspoon smoked paprika
  • 2 cups chicken broth (low-sodium recommended)
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat oil in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, until a light golden brown roux forms (about 1-2 minutes).
  2. Whisk in chili powder, garlic powder, onion powder, cumin, oregano, cayenne pepper (if using), and smoked paprika. Cook for 1 minute, stirring constantly, to release their aromas.
  3. Gradually whisk in chicken broth, being careful to avoid lumps.
  4. Stir in tomato sauce and apple cider vinegar. Bring to a simmer, then reduce heat to low and cook for 20-25 minutes, or until the sauce has thickened slightly.
  5. Season with salt and pepper to taste. Adjust the cayenne pepper for more heat, or add a pinch of sugar if you find the sauce too acidic.