Ingredients:
1/4 C vegetable oil
1/4 C all-purpose flour
1 (28 oz) can crushed tomoatoes
2 TBS plus 2 tsp chili powder
1 1/2 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 TBS brown sugar, packed
salt and pepper to taste
Instructions:
Heat vegetable oil in a sauce pan over medium high heat. Whisk in flour until well combined, about 1 minute.
Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar, and 1 cup water; season with s&p, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
Store in airtight container in the refrigerator for up to two weeks.
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