1/2 cup (1 stick) salted butter
1 medium onion, chopped (about 10 oz.)
1/2 tbsp. celery salt
1 tbsp. molasses
4 tbsp. chipotle sauce
1 tbsp. yellow mustard
1/2 cup Worcestershire sauce
1 (40 oz.) bottle ketchup (Hunts)

Sauté butter and onions, add everything except the ketchup and cook for 10 minutes. Add the ketchup, lower the heat to a simmer till boils, leave for 2 to 3 minutes, turn off heat, cover and let stand for 20 minutes. Bring back to a simmer for 2 to 3 more minutes, and turn off heat. Repeat this 3 times.

Store covered in refrigerator overnight. Ready to use the next day.

Submitted by: Brian Bandy