Combine the cream and red wine in a large saucepan over medium heat. Cook until the liquid is warm, with steam rising and small bubbles forming around the edges of the pot.

Add the brown sugar and stir until completely dissolved. Let the mixture come to a boil.

Once boiling, reduce the heat to low and stir in the pieces of butter until melted.

Turn off the heat and add the chocolate chips to the mixture. Stir continuously until the chocolate has completely melted.

Add the vanilla extract, chili powder if using, and salt, then stir to combine.

This chocolate sauce is best served warm—not hot. It can be used right away and tastes great but will be thin initially. If allowed to sit at room temperature for about an hour, the sauce will thicken but remain warm and pourable.

Transfer the desired amount of Red Wine Chocolate Sauce to a jar or storage container with a tight-fitting lid. Store in the refrigerator for up to a week.

The chocolate sauce will firm up in the fridge. To reheat, simply transfer the desired amount of chocolate sauce to a microwavable container and heat in 15-second intervals until it reaches your desired consistency.