Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   olive oil
   1      cup           minced onion
   3                    garlic cloves -- minced
   1      tablespoon    mild chile powder
  28      ounces        crushed tomatoes with puree
  12      ounces        amber beer, such as Dos Equis
   1      cup           hot tomato salsa
     1/2  cup           ketchup
     1/4  cup           light brown sugar -- packed
   4                    chipotles in adobo sauce -- minced
   2      tablespoons   adobo sauce, from can
   2      tablespoons   cider vinegar
   2      tablespoons   unsulfured molasses
     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, sugar, 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.