! Ingredients
| 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 |
| 3/4 cup | water |
| 2 tbsp | ancho chili powder |
| 1 tbsp | paprika |
| 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 |
| 1 tbsp | honey |
| 1 tbsp | molasses |
| some | Salt |
| some | black pepper, freshly ground |
! Procedures
# 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.