Here you go
1 1/2 cups white onion, roughly chopped
5 garlic cloves
2/3 cup vegetable oil
2/3 cup flour
2 cups beef broth (fresh, canned, or boxed)
3 tablespoons chile powder (such as McCormick or bulk red chile powder)
2 teaspoons salt
1 teaspoon cumin
1/8 teaspoon cayenne
1 teaspoon ground black pepper
Combine onion and garlic in a blender and purée on high for about one minute or until smooth.
In a large skillet, heat vegetable oil over medium heat until hot. Lower heat, add flour, and stir continuously until the roux turns a light golden brown.
Heat beef broth and 2 cups water over low heat in a small saucepan or in a microwave oven. Combine all spices and add to flour mixture along with broth and ground beef and cook over low heat for about 5 minutes or until mixture is the consistency of gravy. Let rest for at least 10 minutes before using. Makes about 5 cups.