Prep 5 mins
Cook 37 mins
I'm posting this for my own information so that I can scale it down. It comes from my friend that owns his own Southern Inspired Cuisine restaurant.
- 2 tablespoons olive oil
- 2 red onions, finely diced
- 6 garlic cloves, minced
- 2 tablespoons dried ancho chile powder
- 1 tablespoon dark chili powder
- 1 (32 ounce) can plum tomatoes, pureed
- 1⁄4 cup ketchup
- 1 cup water
- 1⁄2 cup Dijon mustard
- 1⁄4 cup molasses
- 1⁄4 cup honey
- 1⁄4 cup brown sugar
- 3⁄4 cup red wine vinegar
- 2 1⁄2 cups Bourbon
- 2 tablespoons whole butter
- salt and pepper
- In a large sauce pot, heat oil to med-high. Add onions and cook, stirring until soft.
- Add garlic and cook 2 minutes more.
- Add chili powders and cook 5 minutes mixing well with the onion and garlic.
- Add tomato, water, ketchup, mustard, molasses, brown sugar, honey and vinegar. Cook on low heat about 20 minutes or until it gets thick.
- Add bourbon, bring to a simmer and cook about 10 more minutes to burn off alcohol taste.
- Turn the heat off and stir in butter until incorporated. Adjust flavor with salt and pepper.
- Serve or cool down for later use.
Very nice! The only problem I had was not knowing the difference between "Dark chili powder" and "dried ancho chile powder". So, I just used 3 tbsp of chili powder and I did put in 2 dried chipotles to kick up the heat. I loved the flavour of the bourbon. Thought 2 cups was going to be to much, but after it cooked down and thickened up, it was delicious. A definate keeper (I'm making a second batch right now, in fact). I served this on ribs and also some pulled pork. Thanks Bippie, for a delicious recipe. Hope to see more of your recipes. LeeAnn