Instructions:

Saute 2 diced shallots and 2-4 minced garlic cloves in olive oil for about 5 minutes over medium heat. Add 2 tbsp chili powder, 1/2 tsp dry mustard, and 1/4 tsp cayenne. Optionally add 1/2 tsp ground cumin . Add 1 cup Pinot Noir (or any fruity wine) and reduce slightly. Add 1 cup of ketchup and reduce to simmer. Add a few drops of liquid smoke and add more if needed.