Chili-Barbecue Sauce
3.1g
Net Carbs
0.8g
Protein
3.6g
Fat
0.1g
Fiber
57
Calories
Cooking tip: If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!
Ingredients:
- 2 tablespoons Light Olive Oil
- 2 tablespoons Chili Powder
- 3 tablespoons Vinegar (Cider)
- 1 tablespoon Worcestershire Sauce
- 1/3 cup chopped Red Onions
- 12 ounces Light Beer
- 1 tablespoon Arrowroot Starch
- 1 3/4 cups Beef Broth, Bouillon or Consomme
- 1/4 cup Unsweetened Ketchup
Directions:
- In a medium-size heavy-bottomed saucepan, heat oil over medium-low heat for 1 minute. Add onion, and cook until golden brown, stirring occasionally, about 4 minutes.
- Stir in chili powder, and cook, stirring constantly, until fragrant, about 1 minute. Stir in vinegar and beer; cook until almost completely evaporated, about 1 minute. Pour in the beef broth, Worcestershire sauce and ketchup. Increase heat to medium, and bring to a boil.
- Cook until sauce is reduced to 2 cups, 15 to 18 minutes. Dissolve 1 tbsp arrowroot in 2 tablespoons warm water. Add to the sauce, stirring constantly, and simmer until thickened, about 1 minute. Remove from heat, and serve warm with Texas Barbecued Beef Brisket (see recipe). Sauce can be made up to 3 days ahead and refrigerated in an airtight container. Each serving is 1/4 cup.
