Start by heating oil in a skillet over medium-high heat.
Then, and flour and chili powder, and stir together. Instantly reduce heat to medium, and cook the flour-chili blend until lightly brown, stirring constantly to prevent from burning. It only takes about 1 minute to cook it.
Gradually stir in: tomato sauce, tomato paste, chicken broth, cumin, garlic powder, onion powder, paprika, brown sugar, and vinegar into the flour and chili powder mix until smooth.
Continue cooking over medium heat approximately 8-10 minutes, or until thickened slightly. If the sauce is too thick, add more water or broth, a little at a time.
Season to taste with salt.
The recipe makes about 3 1/2 to 4 cups of sauce, depends how thick you like it. Let the sauce fully cool before refrigerating or freezing.