BBQ Sauce

I like this one: (makes about a cup)

1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup worcestershire sauce
1/4 cup olive oil or any vegetable oil
1 TBSP.(heaping) honey
Juice of one half lemon
Quarter Lemon Shell
Black Pepper to taste
3 cloves garlic; finely chopped

Place ingredients in saucepan. Bring to simmer. Simmer for 5 minutes and take out lemon shell. Continue simmering until sauce is reduced by about a quarter TO 3/4 of its original volume.
Turn off heat and let stand.
When sauce is at room temperature, refridgerate. Great on ribs. Baste ribs with sauce when they are done. Return to oven or whatever heat source you are using and leave for a few minutes. Serve heated sauce on the side etc.

Barbecue Sauce I

Small amounts. To see if you like it. You can multiply this of course.

5 Tbsp. Ketchup
1 Tbsp. Worcestershire Sauce
1 Tbsp. Fresh ground Black Pepper
1 Tbsp. Lemon Zest
1 Tbsp. Lemon Juice
1/2 Tbsp. Brown Sugar or honey

No cooking required.
Change amounts of ingredients to suit your personal taste.
Baste food a couple of minutes before serving.

Cowboy Chili: Simple as can be

Take a pound of ground beef. I use lean black angus. Put the pound in a cast iron skillet. Turn on heat to medium high. Add one small onion diced fine. Let brown. (some purists don't like brown)
When meat is browning, break up into small clumps using a utensil.
Once meat and onion is browned to your liking, turn down heat to medium low; add 1 teaspoon sweet Hungarian Paprika, one teaspoon hot Hungarian paprika, one teaspoon and a half of ground cumin, one teaspoon commercial chili powder.
Note that all teaspoon measurements are heaping.
Mix this around with beef and onions.
(Next time I will also add black pepper)
Add about 10 dashes hot hot pepper sauce.
Add about 10 dashes Frank's hot sauce.
Add about 10 dashes of Worcestershire. I pronounce this: Wurster sauce.
Mix around. Make sure nothing burns.
Transfer to a non cast iron pot.
The reason for this is that liquid tends to alter the flavour negatively when using cast iron.
Add 8 oz of water and let simmer until much liquid is evaporated.
It's finished. In a few minutes!
I prefer to let about half the water evaporate. So what you end up with is about 4 oz of water.
It is very rich, so you will need to serve it with a starch.
Use Hungarian gnockerln(my favourite), bowtie pasta, French Bread, or wrap it up in a tortilla.
Next time I make this, I will add beans. Proably red kidney beans. Black beans?
Here's an idea: Make macaroni and cheese. Top it with this chili. Can you say heartburn?

Prison Chili

I'm told this is what was served to Inmates at Waco Prison back in the 20's or something.

It's simple, and I like it.
I make this in a cast iron skillet. It helps the browning.
But note that once my stuff is browned, I remove it from the cast iron and put it into a non-stick(or any as long as it's not cast iron)sauce pan or stew pot. The cast iron is good for browning, but imparts a flavour if acidic ingredients are used. Water is an acid so...

1 1/2 pounds of lean stewing beef in bite sized pieces.
Brown beef (in batches if need be)in your favourite fat or oil. The best is probably bacon fat, but I use olive oil. Note I don't stir the beef around, but turn it once when it is browned.
1 1/2 medium onion chopped coarse.
4 - 6 cloves of garlic chopped coarse.
When beef has browned, remove it. Then add the onions and garlic and brown.
Add a couple of chopped jalepenos. I remove some of the ribs and seeds. Not all because it will lose much heat. You can also add a hot Hungarian pepper if you wish.
Chopped, seeded (somewhat) etc.
When browned, add everything into sauce pan(non-cast iron); add: 1 teaspoon chili powder, 1 1/2 teaspoons cumin(I use more because I like the taste), 1 tablespoon Hungarian Hot Paprkia, 1 tablespoon Hungarian Sweet Paprika, and 1 heaping teaspoon cocoa powder.
Stir briefly and add 3/4 cup water, chicken broth, or beef broth.
Simmer covered for a couple of hours or until meat is tender. Taste and add more cumin or heat if desired. Note that you can add some hot sauce towards the end if it's not hot enough for you.
I eat this with some German dark rye bread; it's healthier than French bread or whatever.
Note: After the broth or water has been added, you can add a whole jalepeno pepper if you like and let it simmer along with the rest of the culprits.
Rattlesnake sweat is an optional ingredient. Good luck getting some though. It's a dangerous task.
BTW: I use turkey meat now, and sometimes chicken because too much beef is not healthy. Also note that when using poultry (or even beef) you can add cashews. I like to add them with the meat, when the meat is browning.