1/4 cup olive oil
1 medium yellow onion, coarsely chopped
6 medium garlic cloves, minced
1 tablespoon brown sugar
1/3 cup maple syrup
1/4 cup bourbon
1 cup cider vinegar
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground thyme
1/2 teaspoon cinnamon
1 tablespoon coriander, ground
1 tablespoon unsweetened cocoa powder
8 medium chipotle peppers, dried or canned
1 fresh habanero pepper, stemmed
1 14 oz bottle ketchup
1 1/2 cups water
salt, to taste

Heat the oil in a large, heavy pot over medium heat and saute onion and garlic until soft.
Lower heat, add sugar, syrup, bourbon, vinegar, spices, and cocoa, and reduce for 5 to 10 minutes.
Cut the chiles in half and add to the pot, along with the ketchup, water and salt.
Cook slowly for 1 1/2 hours, covered, stirring occasionally and adding more water if the sauce becomes thicker than ketchup.
When sauce has cooled slightly, puree in the blender.
Refrigerated, the sauce will keep 2 to 3 weeks.