Spice Mistress Enchilada Gravy

1/2 lb Ground Chuck
4 Garlic Cloves, minced
1 Large Onion, minced...
1/2 Cup Vegetable Oil
1/2 Cup All Purpose Flour
2 Cups Beef Broth
2 1/2 Cups Water, divided
2 Tbsp San Antonio Original Chili Powder
1 Tbsp Stockyards Special Chili Powder
1/8 tsp Terlingua Dust
1 1/2 tsp Cumin
2 tsp Salt
1 tsp Tellicherry Pepper

In a saucepan or stockpot, combine the ground chuck, minced garlic and onion and 1/2 cup of water. Bring mixture to a boil, cover and reduce to a simmer for 30 minutes or until meat is tender. Once meat mixture is cooked through, add the 1/2 cup vegetable oil to a hot skillet; when heated through, add the flour, lower the heat and whisk together until it is a golden color and smooth. Add this mixture to the beef and onion/garlic pot along with the beef broth, 2 remaining cups of water and all of the spices. Whisk together until combined and cook over medium low heat until the mixture has thickened to the consistency of gravy. Taste and adjust seasonings to taste. Serve over enchiladas, burritos or even eggs as a breakfast dish!