Take the seeds out of your ancho chile and then place it in a large bowl. Pour boiling water over the top and let it reconstitute for about 25 minutes.
Heat a couple of tablespoons of canola oil in a sauce pan over medium heat. Add onions and sauté until soft and translucent (about 5 mintues). Keep stirring so they don’t burn.
Add your tomato paste and cook it for about 2 minutes, then add your garlic and cook/stir for another minute.
Add your wine and reconstituted chile pepper. Let reduce for 3 minutes. Then add your ketchup, chili powder, brown sugar, Worcestershire Sauce and Cumin. Cook for another 5 minute.
Transfer your sauce to a blender (be careful if it’s hot) and blend until well combined. Add a little bit of the chile water if you find it’s too thick.
