This is the one I make at the moment. It's adapted from a Kiwi chef called Al Brown from his book called Stoked. google it for the front cover alone, got to love the picture on it. Great book though.
This makes 1 1/2 litres (although I usually do a triple batch at a time, Ange and I cannon ball this stuff)
1/4 cup canola oil (although I am going to use 1/2 cup butter this time round)
1 cup finely diced onion
chilli powder of choice, to taste and heat level. I am dropping the rest of a bag of JHPs smoked banshee in my next batch.
2 tablespoons cumin seeds toasted in a pan and then ground before adding
1 tablespoon smoked sweet paprika ( or 1 tablespoon of bumpers smoked cayenne!
)
1 teaspoon celery seeds, ground (or just use celery salt and reduce the salt a little in the rest of the recipe)
1 cup bourbon
1 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup molasses - you could sub maple syrup here
2 cans crushed tomatoes - or equivalent of passatta
2 tablespoons tomato paste
3/4 cup apple juice or apple cider
1/4 cup worcester sauces
2 teaspoons dried sage
2 teaspoons chipotle powder
2 drops liquid smoke - I use applewood - you won't need this with your smoked tomatoes
sea salt and fresh cracked pepper to taste
Colour the onion up and add the rest of the ingredients and then simmer for 30 minutes stirring regularly, or until the consistency is where you want it to be.