Chili Beer Sauce
4 Cloves Garlic - Chopped
1 Cup Chopped Onions - Chunky diced
4 Dashes Hot Sauce
1 Cup of Honey
2 Cups of Chili Sauce
1/2 Cup Fresh Chili - Finely Sliced
5 Tablespoons Mustard
2 Stubbies (375ml) of Beer (Cantina or Corona) or desired Beer
2 Tablespoons Cooking Oil
5 Tablespoons Worcestershire Sauce
2 Teaspoons Paprika
2 Teaspoons Sumac
Salt & Pepper to Taste
Heat cooking oil in Saucepan on medium heat
Sauté Garlic and Onions until soft Approx. 2-3 minutes
Add Chili Sauce and Honey Constantly Stirring so you don't burn the mixture
Add the Worcestershire Sauce, Mustard, Hot Sauce, Paprika & Sumac and continue stirring
Add in Fresh Chili Stir for 2 minutes then add The Beer
Simmer for 20 minutes
If Desired, while cooking you can puree the sauce so its smooth, or you can keep it chunky.
Allow to cool then pour in jar for immediate use - Baste meat in the last 10-15 minutes. Brush on thick.
Alternatively you can bottle and store in a cool dry place for unto 8 months, refrigerate after opening and use in two weeks.
Pairs Well With
I am Italian, and us Italians love chili, so I figured why not incorporate one of my favourite summer time beverages with chili. The great thing about this sauce is that I can be used as a marinade or dipping sauce. It is jam packed full of flavour and blends very well with chicken dishes.