Texas-Style Barbecue Sauce
We’ve spent years testing Texas Style barbecue sauces, and this tomato-based version is our favorite by far. We keep the spices mild, but the depth of flavor is no less intense.
In a saucepan over medium heat, melt the lard. Add the onions, garlic, and celery, and cook until softened, 5 to 7 minutes.
Add the ketchup, vinegar, water, Worcestershire, and black pepper and simmer for about 30 minutes.
Spoon a few tablespoons sauce into a small bowl. Add the chili powder and stir until smooth.
Stir the chili powder mixture into the rest of the sauce. Remove from the heat and let stand for 1 hour.
That's it. You're done. The slightly chunky sauce is nice as is, but for a smoother consistency, purée it in a blender or with an immersion blender. This sauce is best served warm or at room temperature but it stores really well in the fridge for up to 5 days.