Ancho-Bourbon Sauce

4 ancho chiles
1 cup sugar
1/2 teaspoon minced garlic
2 1/2 cups demi-glace
1/4 cup Jim Beam bourbon
salt and pepper to taste

Core and seed chiles. Cover in boiling water and simmer for approximately 10 minutes, or until soft. Purée in a blender with enough water to make a paste. Set aside. Cook sugar in a saucepan over low heat, stirring constantly, until caramelized to a deep golden brown. Add 3/4 cup ancho purée and “fry” until mixture turns a maroon color. Add garlic and stir for 30 seconds. Add demi-glace and simmer slowly for 15 minutes. Add bourbon and simmer for 5 minutes more. Strain into a clean container. Season with salt and pepper.