Some recipes that include ancho chilies include ancho chili sauce and ancho honey-mustard sauce. To make the ancho chili sauce, stem, seed, and coarsely tear 1 dried ancho chili, and pour boiling water over it to soak for about 30 minutes. Drain, and reserve the liquid.
Heat 2 tablespoons of vegetable oil in a pan over medium heat, and add 1 cup of chopped onion. Cook the onion for about four minutes or until tender. Add 1 tablespoon of tomato paste, and continue to cook the sauce for two minutes. Add 3 minced cloves of garlic, and cook them for 30 seconds.
Pour in 1/2 cup of dry red wine and the ancho chili, and simmer the wine for two minutes. Add 3 tablespoons of the reserved liquid, 1/2 cup of ketchup and 1 tablespoon of apple cider vinegar. Stir in 1 tablespoon of packed dark brown sugar, 2 teaspoons of Worcestershire sauce and 1/4 teaspoon of ground cumin, and cook the sauce for an additional three minutes. Season the sauce with salt and ground pepper, and then puree the sauce in a blender.
To make the honey-mustard sauce, combine 1/2 cup of Dijon mustard, 1/2 cup of honey, 2 teaspoons of ancho chili powder, 2 teaspoons of garlic powder and 1 teaspoon of rice-wine vinegar. Whisk the ingredients until thoroughly incorporated.