Instructions: Place the broth, onion, and celery in a stockpot or large saucepan, and cover and simmer for about 5 minutes. Stir in the mustard and celery seeds, then stir in the chili sauce, beer, bay leaves, molasses, and the Worcestershire sauce.

Simmer gently, uncovered, 20 to 30 minutes, stirring often, until the sauce has thickened a little. Taste at this point and season with the salt, pepper, and Tabasco to taste. Remove and discard the bay leaves.

You can use the sauce immediately, or cover and keep in the fridge for up to a week.

This recipe yields enough to do 16 chicken breast halves, with dipping sauce left over.

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