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 |