Red Wine Barbecue Sauce By Bobby Flay

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

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.