Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       tablespoons   lard 
  2       tablespoons   hot red chili powder 
  2       tablespoons   mild red chili powder 
  1                     onion -- finely chopped 
  1       tablespoon    minced garlic 
  4       ounces        tomato puree 
 10       ounces        tomato sauce 
   1/2    cup           worcestershire sauce 
  2       tablespoons   cider vinegar 
   1/2    cup           yellow mustard 
   1/2    cup           brown sugar (substitute by brown sugar twin) 
   1/4    cup           bourbon 
  3       drops         liquid smoke

Preparation:

Place the lard in a large, non reactive saucepan and saute the onion and garlic until soft, about 10 minutes. Add the remaining ingredients and continue cooking for about another 30 minutes. Stir frequently to prevent sauce from burning. Allow to rest for at least an hour before using. This is a marinating or basting sauce. To marinate, coat the meat with the sauce and leave in the refrigerator, covered, over night, or about 8 to 12 hours. Continue to baste with the sauce as the meat cooks. It's NOT a table sauce, but works best when cooked into the meat. Best with pork or beef.