Joseph Mitchell is a chef and the director of Hospitality Services and the Culinary Arts program for Jeff State Community College.

Ingredients

1 tablespoon butter

4 ounces chopped onions

1 tablespoon minced garlic

2 tablespoons chili powder

1 tablespoon minced Jalapeno chilies

4 fluid ounces Worcestershire sauce

3 ounces molasses

5 ounces tomato paste

2 ounces apple cider vinegar

2 ounces brown sugar

2 tablespoon apple cider

chicken stock – as needed.

Heat the butter, add onions, garlic, chili powder and jalape&110;os. Saut/ for one

minute. Add remaining ingredients, and simmer for 20 minutes or until somewhat thick. Serve or cool and store properly.

Yield: 1 quar