24 dried red chilis
6 c. water
1 c. "meat seasoning"
1 1/2 c. flour
2 c. water

Cut end off chili and clean out all seeds. Cover with water and bring to a boil. Once cooled put 1/3 at a time in blender, place pulp in colander. Place over large pot and run water through until colorless. Bring liquid to boil.

Blend, half at a time, seasoning flour and water in blender, add to sauce. Stir constantly until thick. Use over beef or Cheddar enchiladas.