Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   lard (oil can be used, but it gives a
                         -- slightly different e
   2      tablespoons   hot red chili powder
   2      tablespoons   mild red chili powder
   1                    onion finely chopped
   1      tablespoon    minced garlic
  14      ounces        tomato puree
     1/2  cup           Worcestershire sauce
   2      tablespoons   cider vinegar
     1/2  cup           yellow mustard
     1/2  cup           firmly packed brown sugar
     1/4  cup           bourbon
   2      drops         Liquid Smoke flavoring -- up to 3

Preparation:

Place the lard in a large, non reactive saucepan and sauté 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