Ingredients

• 1 ½ cup sliced onion
• 4 cloves garlic (sliced)
• 1 can beef broth; 13 ¾ oz
• 1 bottle chili sauce; 12oz
• 1 cup honey
• ¾ cup coarsely chopped toasted pecans
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• ½ teaspoon ground hot red pepper
• 2 tablespoon unsalted butter
• Hot red pepper sauce (to taste)

Directions

• Directions
• Cook bacon in large skillet ‘til crisp; remove bacon with slotted spoon to paper towels to drain. Squeeze juice from orange and lemon into small bowl; reserve half orange and a half of lemon rind.
• Pour off all but 3 tablespoon fat from the skillet. Add onion and garlic; cook ‘til onion is very tender about 8 minutes.
• Stir in broth, chili sauce, honey, pecans, black, white and red peppers, reserved crumbled bacon and reserved orange and lemon rinds. Bring to boiling. Reduce heat to low; simmer about 15 minutes to blend flavors stirring occasionally. Discard rinds.
• Pour into food processor. Whirl ‘til bacon and pecans are finely chopped. Return to skillet. Stir in butter, heat thru just ‘til butter melts.
• Season to taste with pepper sauce. Refrigerate up to several days, or freeze for longer storage.