1/4 Cup Vegetable Oil
2 8-oz cans Tomato Sauce
1 Medium Onion Finely Diced
2 Cloves Garlic Finely Minced
1 Cup Water
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
3 Tablespoons Worcestershire Sauce
2 Tablespoons Chili Powder (or more to taste)
Instructions:
Mix all ingredients and bring to a boil. Salt, Pepper, and dredge
Pork chops in flour and brown in hot oil, in large skillet. Put chops
into sauce and cook for about an hour or until meat is done. For
Chicken, pour over meat while cooking. For Brisket, cook meat slowly in
oven about 2 hours before pouring sauce over meat. For Ribs, Parboil
about 1 hour (to get most of the fat out) then put in the sauce like the
Pork Chops. Can serve red sauce over mashed potatoes like a gravy if
desired. (Texas recipe and that's what we've always done.) Can be stored
in the refrigerator after bringing to a boil and used later if desired.
Keeps about 2 weeks in the refrigerator.
