4 c. catsup (about two 24-ounce bottles)
1/2 c. cider vinegar
2 tbsp. chili powder
1/4 c. sugar (brown)
3 bay leaves
2 c. finely chopped onions
1/2 c. Worcestershire sauce
1 c. butter
6 garlic cloves crushed
1/2 tsp. red pepper flakes
1/2 tsp. liquid smoke
4 1/2 c. beer

Combine all ingredients in large saucepan. Bring to boil. Reduce heat; simmer 1 hour. Remove bay leaves. Store in covered container in refrigerator overnight to mellow. (Can be made up to 1 month ahead.) Makes about 10 cups.