Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3         tablespoons   olive oil 
1         cup           minced onion 
3         cloves        garlic, minced 
1         tablespoon    mild chile powder 
28        ounces        crushed tomatoes with puree 
12        ounces        amber beer, such as Dos Equis 
1         cup           sugar free hot tomato salsa 
1/2       cup           German Lowcarb Ketchup 
1/4       cup           brown sugar (substitute by brown sugar twin) 
4                       chipotles in adobo sauce -- minced 
2         tablespoons   adobo sauce, from can 
2         tablespoons   cider vinegar 
1/2       teaspoon      liquid hickory smoke flavoring 
1/2       teaspoon      salt

Preparation:

In a heavy 3 qt saucepan, over low heat, warm the olive oil. Add the onions and garlic and cook, covered, stirring once or twice, for 10 minutes. Stir in the chili powder and cook, covered, for 5 minutes. Stir in the crushed tomatoes, beer, salsa, catsup, sweetener, chipotles, adobo, vinegar, molasses, liquid smoke and salt. Cook partially covered, stirring once or twice, until the sauce has thickened slightly and is shiny, about 30 minutes. Cool to room temperature. If you prefer a smooth sauce, puree in food processor. Refrigerate for several weeks or freeze up to 3 mos. in serving-size containers.