1 chipotle pepper + 1 tablespoon adobo sauce
3 cups chicken or vegetable stock
3 tablespoons olive oil
3 tablespoons all-purpose flour
1 (8 oz) can tomato sauce
4 tablespoons chili powder*
3/4 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
3/4 teaspoon salt
Combine the chipotle pepper, adobo sauce, and 1/2 cup of the chicken stock in a blender. Blend until the chipotle pepper completely blends down with no solids remaining.
Heat the oil in medium saucepan over medium-high heat. Add the flour and whisk for 1 minute, making sure the mixture doesn’t stick to the bottom of the pan. Add the tomato sauce, chili powder, garlic powder, cumin powder, dried oregano, onion powder, and salt. Continue to whisk and add the chipotle pepper mixture. Once the sauce starts to thicken, add the chicken stock 1/2 cup at a time. When the sauce is just thick enough to coat the back of the spoon, remove from heat.

Use the sauce immediately or let the sauce cool completely before refrigerating in an airtight container for up to 1 week. The sauce can also be frozen. Allow the sauce to cool to room temperature before freezing. To use, simply allow the sauce to defrost in the refrigerator overnight.