Recipes Chile-Spiked Barbecue Sauce Be the first to rate & review! Plus: More Grilling Recipes and Tips By Brendan Walsh Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Miki Duisterhof Yield: 2 cups Ingredients 1 1/2 teaspoons vegetable oil 1 medium onion, chopped 1 teaspoon chopped garlic 1/4 cup bourbon 1/2 cup cider vinegar 2 1/2 tablespoons brown sugar 1 1/2 canned chipotle chiles in adobo sauce, stemmed 3/4 teaspoon whole-grain mustard 3/4 teaspoon ancho chile powder 1/2 bay leaf Pinch of ground allspice 1 cup chicken stock or canned low-sodium broth 3/4 cup chili sauce 1/2 cup canned plum tomatoes Salt and freshly ground pepper Directions Heat the oil in a medium saucepan. Add the onion and cook over moderate heat, stirring, until browned, about 10 minutes. Add the garlic and cook for 2 minutes, then add the bourbon and simmer for 2 minutes longer. Stir in the vinegar, sugar, chipotle chiles, mustard, ancho chile powder, bay leaf and allspice and bring to a boil. Cover and cook over low heat for 30 minutes. Add the chicken stock, chili sauce and tomatoes, cover partially and cook over low heat until reduced by half, about 1 hour. Remove from the heat and let cool. Discard the bay leaf. Transfer the sauce to a blender and puree until smooth. Season with salt and pepper. Make Ahead The sauce can be refrigerated for up to 1 week. Rate it Print