1. Heat 2 tablespoons of oil (vegetable, olive, or avocado oil) in a medium-sized saucepan over medium heat.
2. Once heated, sprinkle in 2 tablespoons of all-purpose flour and whisk continuously to form a roux, cooking for about 1-2 minutes until it turns light golden.
3. Stir in 2 tablespoons of chili powder and cook for 30 seconds to release its aromatics.
4. Add 1 teaspoon of ground cumin and optional spices like cayenne pepper, garlic powder, or oregano for additional flavors.
5. Whisk in 2 tablespoons of tomato paste (or 1/4 cup tomato sauce) until fully incorporated.
6. Gradually pour in 2 cups of broth (chicken, beef, vegetable, or water) while whisking to create a smooth mixture.
7. Reduce the heat to low and simmer the sauce for 10-15 minutes, stirring occasionally to prevent sticking as the flavors meld and the sauce thickens.
8. Adjust the consistency by adding more broth, one tablespoon at a time, if the sauce becomes too thick.
9. Taste the sauce and adjust the seasoning with salt or a pinch of sugar if needed to balance the flavors.
10. Use immediately in your favorite dishes or store in the refrigerator for up to one week or freeze for up to three months.