• ½ white onion, finely chopped
• fresh hot chili peppers (amount based on desired heat), finely chopped
• 8 garlic cloves, chopped
• 16 oz can tomato sauce
• ½ c beer
• ½ c strong black coffee
• ¼ c apple cidar vinegar
• 2 T dark brown sugar (better still turbinado)
• 2 T worchestershire sauce
• 1 T Louisiana Hot Sauce
• 1 T black pepper
• 1 T paprika
• 1 T chili powder
• 1 t dry mustard
• 1 t liquid smoke
• ¼ c butter
• cayenne powder
• salt

Brown the onions in a non-reactive pot large enough for all ingredients. Don't crisp them, but saute until soft and brown. While there is still a few minutes left to saute, add the hot peppers and garlic.

Add the tomato sauce and heat to bare simmer.

Add all of the rest of the ingredients, except the last two. Simmer until just slightly thinner than desired consistency. Later blending will thicken sauce.

Taste and add necessary cayenne pepper and salt.

Allow to cool, then blend until smooth.

Preparation time: 30 minutes

A combination of the following, with my own tweaks:
Lone Star Barbecue Sauce
Old Time Texas Barbecue Sauce
Ace in the Hole Barbeque Sauce