Butter (2 Tbsp)
in a small sauce pan over medium heat. Once melted, stir in the
All-Purpose Flour (3 Tbsp)
until combined. Allow to cook for 1-2 minutes until you no longer smell raw flour - or only smell butter.
Add and mix the
Chili Powder (2 Tbsp)
Ground Cumin (1 tsp)
Garlic Powder (1 tsp)
Ground Black Pepper (1/2 tsp)
Cayenne Pepper (1/4 tsp)
. Allow the seasonings to toast for 1-2 minutes.
Slowly whisk in the cold
Chicken Broth (2 cups)
, increasing the heat to medium-high. Continue to whisk until it reaches a simmer, then simmer for 3-4 minutes until thick enough to coat the back of a spoon.
Ground Cinnamon (1 pinch)
, then taste and adjust seasonings as needed. You can add a big pinch of
Kosher Salt (to taste)
Allow to cool, then store in an air-tight container in the fridge for 1-2 weeks.