Chili Barbeque Sauce
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1-1/2 tablespoons chili powder
2 cloves garlic, finely chopped
6 tablespoons butter
3/4 cup red wine
3/4 cup beef bouillon (strong, reduced)
1 teaspoon sugar
freshly ground black pepper to taste
3/4 cup finely chopped onion
3/4 cup finely chopped green pepper
4 cups canned tomatoes
2 tablespoons corn starch
1 tablespoon salt
Saute onions, garlic, and green pepper in butter for 5 minutes. Add chilil powder, tomatoes, wine, salt, and pepper. Combine corn starch, cold bouillon, and sugar and stir into chili mixture. Bring to bil; reduce heat and cook until thickened, stirring constantly. Cover and simmer 10 minutes. Serve with hot dogs, ham, or spare ribs. Sauce may be kept in refrigerator for at least one week.
Makes about 6 cups.
Author's note: This sauce is perfect on any meat - just baste often - it''s not too hot.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1-1/2 tablespoons chili powder
2 cloves garlic, finely chopped
6 tablespoons butter
3/4 cup red wine
3/4 cup beef bouillon (strong, reduced)
1 teaspoon sugar
freshly ground black pepper to taste
3/4 cup finely chopped onion
3/4 cup finely chopped green pepper
4 cups canned tomatoes
2 tablespoons corn starch
1 tablespoon salt
Saute onions, garlic, and green pepper in butter for 5 minutes. Add chilil powder, tomatoes, wine, salt, and pepper. Combine corn starch, cold bouillon, and sugar and stir into chili mixture. Bring to bil; reduce heat and cook until thickened, stirring constantly. Cover and simmer 10 minutes. Serve with hot dogs, ham, or spare ribs. Sauce may be kept in refrigerator for at least one week.
Makes about 6 cups.
Author's note: This sauce is perfect on any meat - just baste often - it''s not too hot.
