Enchilada Sauce

This recipe is a special request by sturdy but volatile Angela who until last night believed enchilada sauce only came from cans. Since my sisters & I learned how to whip this up sans-recipe, the measurements are my best guess so tweak it however you like!

2 T oil (any kind)

1 t granulated garlic (I like to use 2 pressed cloves of garlic. Add fresh garlic with the flour)

1 t beef bouillon

1/4 c flour

1/4 c chili powder

2 c water or broth (any flavor)

1. Heat garlic & bouillon in oil until very hot.
2. Add flour & stir constantly until browned.
3. Mix in chili powder & brown just until incorporated.
4. Pour in water or broth & whisk well until no lumps remain.
5. Simmer until it reaches your desired thickness (5-10 minutes).