Heat the oil in a large stockpot over medium-high heat. Add the onions and saute, stirring constantly. Add the garlic and saute, about 20 seconds. Add 8 cups water, the ketchup, beer, vinegar, coffee, molasses, brown sugar, OJ concentrate, ancho chile puree, Worcestershire, cumin, cocoa powder, New Mexico chile powder, salt, pepper and tomato paste. Bring the mixture to a simmer. Cook on medium-low heat, stirring occasionally, about 1 hour.
Remove the sauce from the heat and puree with a hand blender. Pass the mixture through a mesh strainer into containers. Cool and store the sauce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Joanne Kapololu, Sweet Home Waimanalo