[mobarbq]

I just made a pot of Wick Fowler's yesterday. I made it 2-Alarm, but it's more like 3-Alarm today. Dave's right--the packet of red pepper mainly just adds heat. I do the onions the way he mentioned, and works well. Don't use a food processor though, just chop them kind of coarse. When I used onion from processor last time, it was way too onion-y. Live and learn. I have used beer in place of the liquid, but found it's best not to use an economy beer. The aroma really lingers.
Also, not too bad, kind of same process, is Carroll Shelby's Chili mix. They used to have it at Wal-Mart, too, but haven't seen it for a while. I presume they still make it. It was worth eatin'.