Chili-Barbecue Sauce Recipe

Atkins Chili-Barbecue Sauce
Net Carbs
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 2 tbsp Light Olive Oil
  • 0 1/3 cup, chopped Red Onions
  • 2 tbsp Chili Powder
  • 3 tbsp Vinegar (Cider)
  • 12 oz Light Beer
  • 1 3/4 cup Beef Broth, Bouillon or Consomme
  • 1 tbsp Worcestershire Sauce
  • 0 1/4 cup Unsweetened Ketchup
  • 1 Tbsp Arrowroot Starch


  1. 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.
  2. 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.
  3. 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.

Cooking Tip

If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!