Remove stems and seeds from ancho chilies and tear into small pieces.

Place chilies in a bowl and cover with boiling water; soak for 25 to 30 minutes.

Grind the pork butt and refrigerate.

In a medium bowl, combine smoked paprika, brown sugar, chili powder, cumin, oregano, salt, and allspice; whisk until well blended.

Drain soaked chilies and transfer to a blender or food processor.

Add red wine and chipotle chiles in adobo to the blender.

Process until smooth.

Remove ground meat from the fridge, add the dry spice blend and the chile mixture.

Wearing gloves, mix all ingredients until the meat is well coated.

Cook a small piece of meat to test seasoning; adjust if needed.

Form into links or patties.