1 cup brine
3 tablespoons granulated sugar
3 tablespoons molasses
1 cup diced celery
1 cup chopped onion
1 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 thumb pepper, or to taste
dried currants, or to taste
1 cup dried apricots, or to taste
1 tablespoon brown sugar
1/4 teaspoon dry mustard
2 teaspoons prepared yellow mustard
In a small saucepan over medium heat, combine the brine, sugar, molasses, celery, onion and garlic powder. Boil for 1 minute. Stir in the hot pepper sauce, onion mixture and garlic powder. Bring mixture to a boil and cook for 5 minutes.
Combine currants, apricots, brown sugar, dry mustard, peppermint and white sugar; boil for 5 minutes. Pour over chili and toss to coat.