For a basic chipotle barbecue sauce, combine red chile paste, onion, garlic and ketchup with Worcestershire sauce, brown sugar, vinegar and other ingredients. The red chile paste contains ancho chiles, Mexican dried chiles, chipotle peppers and chicken stock, as well as onion and garlic.
To make the red chile paste, remove the seeds and stems from four ancho and four dried Mexican chiles. Place them in a large saucepan, and pour in 3 cups chicken stock. Dice half a white onion, and mince three cloves of garlic. Add them to the mixture, and bring it to a boil over high heat. Reduce the heat, and simmer for 15 minutes. Pour the mixture into a blender, and add two chipotle peppers. Blend on low speed, increasing the speed to high as the mixture purees.
For the chipotle barbecue sauce, dice 2 cups of yellow onion, and mince seven cloves of garlic. In a large saucepan over medium heat, sauté the onion and garlic in 1 tablespoon canola oil until they begin to wilt. Add 1 cup ketchup and 1 cup red chile paste. Sauté for four minutes. Stir in 1/2 cup Worcestershire sauce, 1/2 cup strong coffee, 1/3 cup packed brown sugar, 1/4 cup cider vinegar and 1/4 cup fresh-squeezed lemon juice, as well as 1 1/2 teaspoons Dijon mustard and 2 teaspoons kosher salt. Stir often as it simmers for 30 to 40 minutes. Remove the saucepan from the heat, and allow it to cool. Puree the sauce using a blender, and refrigerate it for storage.