2 chickens, cut up
1/2 c. vinegar
2 tsp. mustard
3 tbsp. chili powder
2 cloves garlic, minced (or 1/2 tsp. garlic powder)
1/2 c. catsup
1 1/2 tsp. salt
butter
2 tbsp. Worcestershire
A-1 Sauce to taste
5 tbsp. liquid smoke
1 tsp. cumin
2 tsp. paprika
1 onion, chopped fine
Red pepper flakes or hot sauce to taste
4 c. water

Put chicken pieces in a skillet and brown in a little butter. Remove and put in a Dutch oven. Mix all other ingredients together and add to pot. Let come to a boil and simmer, covered, about 45 minutes or until chicken is tender.