Chili Steak Sauce with Red Wine and Chocolate

This recipe adds a different flavor than BBQ
beef enthusiasts are used to, so it will add
a great flavorful variety to your repertoire.
All of the spices can be adjusted to taste.

Ingredients:
Spice Rub:
2tbs Unsweetened Cocoa Powder
2tbs Brown Sugar
1tbs Kosher Salt
1tbs Garlic Salt
2tsp Red Pepper Flakes
1tsp Cumin
1/2tsp Ground Mustard
1/2tsp Chili Powder
1/2tsp Allspice

Mix All Ingredients Well

Sauce:
1 Celery Stalk (finely chopped)
1 Small Carrot (finely chopped)
1-2 Clove(s) Garlic (minced)
1/2 Cup Chopped Shallots
2 Cups Red Wine
2 Cups Beef Broth
2 tbs Tomato Paste
1 Bay Leaf
1 sprig thyme(optional)
1 tbs Unsweetened Cocoa Powder
1/2tsp Chili Powder
2tsp Olive Oil

Directions:
Make sauce at least a day in advance.
Heat the olive oil in a large saucepan over medium-high heat.
Add the shallots, carrot and celery and cook, stirring a few times,
until softened, about 5 minutes.
Add the garlic and cook for 2 minutes more.
Add the wine and broth and stir in the tomato paste.
Add the bay leaf and thyme and bring to a boil.
Simmer until the liquid is reduced to about 1/2 cup.
Strain through a fine mesh strainer into a small saucepan.
Stir in the cocoa and chili powder.
Let sit over night and slowly bring
it up to temperature when ready to use.