Kansas City Steak Sauce

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 2 teaspoons anise seeds, lightly crushed with a rolling pin
• 1 teaspoon celery seeds
• 1 tablespoon dry mustard
• 1 cup ketchup
• 1 cup bottled chili sauce
• 1/4 cup apple cider or apple juice
• 3 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey

1. In a medium saucepan, heat the oil and cook the onion and celery over medium heat until softened, about 5 minutes.
2. Add the anise seeds and cook, stirring, for 1 minute.
3. Add the celery seeds and cook, stirring, for 30 seconds.
4. Stir in the mustard until dissolved, then stir in the remaining ingredients.
5. Bring to a boil, then reduce the heat to medium-low and simmer until lightly thickened, 15 to 20 minutes.
6. The sauce can be made up to a month ahead and refrigerated.
7. Return to room temperature before brushing on during last 20 minutes of grilling.

vegetable oil, onion, celery, anise seeds, celery seeds, mustard, ketchup, chili sauce, apple cider, cider vinegar, worcestershire sauce, honey

Taken from www.epicurious.com/recipes/food/views/kansas-city-steak-sauce-101536 (may not work)