Put the olive oil in your pot over a medium flame. Add the onions and let them sauté for 2-3 minutes before adding the garlic. Continue to sauté the onions and garlic 1 more minute. [If you are adding green bell peppers or jalapeno peppers add them with the garlic and sauté 1 extra minute.]
Add the chili powder, salt, oregano, allspice and bouillon cube if using and mix with the onions and garlic for about 1 minute.
Add the white wine and let simmer 2 minutes.
Add the tomatoes, broth, honey (or agave nectar), Worcestershire sauce, salt and pepper. Bring to a boil and then reduce to low heat and continue to cook covered for about 20 minutes or until the sauce has a good consistency. If there’s too much liquid continue cooking uncovered for a little longer until the consistency is good. If the sauce becomes too thick add a little water or broth to arrive at a good consistency.
Use a hand mixer or a blender to blend the sauce into a smooth consistency.
Before serving the sauce or using it for enchiladas, add the fresh coriander (cilantro).