Jeans Enchilada Sauce

I named this after my mother-in-law as this was her amazing sauce. I am posting her original recipe and it can get quite thick, so you may add extra water as I do to thin it out the way you want. It has no tomatoes, so all you taste is the great chili flavor. It freezes well too. I must stress that you use Gebhardt's chili powder for this recipe. I have tried other chili powders, but the taste is NOT the same.

• Ready In: 5 mins
• Serves: 16
• Yields: 2 quarts

Ingredients

• 1 (3 ounce) bottle  of gebhardt chili powder
• 1 1⁄2 cups all-purpose flour
• 3⁄4 cup  vegetable oil
• 2  tablespoons salt
• 1 1⁄2 quarts  filtered water

Directions

1. Pour chili powder, flour and oil in a 3 quart or larger stockpot. Mix ingredients to form a paste. Turn on heat to medium and lightly cook mixture as you would a roux. Slowly add water while stirring to keep mixture smooth. Add salt. Bring mixture to a boil. Take off heat and is ready to serve. Stir often.