|2 tbsp||canola oil|
|2 ea||shallots, finely chopped|
|1 ea||clove garlic, finely chopped|
|2 cups||red wine (recommended: Columbia Crest Merlot)|
|1 1/2 cups||ketchup|
|2 tbsp||ancho chili powder|
|1 heaping tbsp||Dijon mustard|
|1 tbsp||red wine vinegar|
|1 tbsp||Worcestershire sauce|
|1 ea||chopped canned chipotle chile in adobo|
|2 tbsp||dark brown sugar|
|some||black pepper, freshly ground|
# Heat the oil in a medium saucepan over medium heat.
# Add the shallots and garlic and
# cook until soft, about 4 minutes.
# Add the wine,
# increase the heat to high and cook until reduced to about 1/2 cup.
# Add the ketchup and the remaining ingredients and
# cook until thickened and slightly reduced, stirring occasionally, about 20 minutes.