Remove stems and seeds from the dried ancho chisel. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes until soft. Reserve the soaking water.

In a medium saucepan over medium heat, add canola oil. Saute the chopped onion for 5–6 minutes until translucent. Add minced garlic and saute for another 30 seconds.

Drain the softened chisel and add them to a blender along with the sauteed onion and garlic. Add about ½ cup of the soaking water (or stock) and blend until smooth.

Return the Chile puree to the saucepan. Stir in tomato paste, ketchup, cider vinegar, brown sugar, red wine, molasses, Worcestershire sauce, paprika, chilli powder, cumin, and cayenne. Season with salt and pepper.

Bring the sauce to a gentle simmer over medium low heat. Cook uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Add more soaking water or stock if the sauce becomes too thick.

For an ultra smooth sauce, blend again using an immersion blender or regular blender. Strain through a mesh sieve for a refined finish, if desired. Let the sauce cool.