1 quart CRUSHED TOMATOES
1 cup WATER
1/2 cup PACKED BROWN SUGAR
1/4 cup DICED TOMATOES
1/4 cup CHILI POWDER
1 tablespoon GRANULATED GARLIC
1 tablespoon ONION POWDER
1-1/2 teaspoons GROUND BLACK PEPPER
5 BAY LEAVES
2 tablespoons CHOPPED ONION
2 tablespoons DISTILLED VINEGAR
2 tablespoons SOY SAUCE
1 tablespoon WORCHESTERSHIRE SAUCE
MAKES ABOUT 5 CUPS
IN A LARGE SAUCEPAN, COMBINE INGREDIENTS. BRING TO A BOIL. REDUCE HEAT TO LOW, AND SIMMER FOR 1 HOUR. REMOVE BAY LEAVES. SERVE WARM.
REFRIGERATE UNUSED SAUCE FOR UP TO SEVERAL WEEKS.
USES:
THE STRONG CHILI FLAVOR SINGS OUT FOR BEEF. THE CLUB SERVES IT AS A TABLE SAUCE WITH PORK RIBS, PORK BARBEQUE SANDWICHES AND BB’S SPECIAL LUCILLE BURGERS.