Pistol Pete's Arizona Style Enchilada Sauce

2 cups flour
8 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon ground cumin
14 cups cold water
1 teaspoon white distilled vinegar
2/3 cup corn oil
4 teaspoons salt
2 teaspoons sugar

In a bowl, mix flour, chili powder, garlic powder and cumin together.

In a pitcher combine the cold water and white vinegar.

Put corn oil into a large stock pot. Heat oil until hot (a little flour dropped into the oil will sizzle). Add flour mixture to hot oil, whisking until it resembles coarse meal. Cook for 4 minutes stirring frequently. Quickly add 1/3 of the cold water, stirring constantly to break up lumps. Add remaining water, stirring frequently with the whisk. Add salt and sugar. Turn heat to medium high, continuing to stir frequently until sauce thickens.