1/4 cup butter (1/2 stick) 1 onion small, chopped 1 clove garlic, minced 3 ribs celery, finely chopped 1 cup ketchup 1/2 cup cider vinegar 1/4 cup worcestershire sauce 3 bay leaves 1 tsp black pepper, freshly ground 1 Tbsp chili powder, or to taste In a large stainless or enamelware saucepan, melt the butter. Add onion, garlic and celery. cook and stir until onion is tender. Stir in the ketchup, vinegar, 1-1/2 cups water and worcestershire sauce. Add bay leaves and pepper. Simmer uncovered 15 to 20 minutes, stirring occasionaly to prevent sticking. Stir a small amount of sauce into chili powder and blend well. Stir chili mixture into sauce. Remove bay leaves. Let stand at room temperature 1 hour or overnight for best taste. Leftover sauce can be refrigerated for several days. Makes 2 cups. |