1 1/2 teaspoons chili powder
8 fluid ounces chili
12 fluid ounces brown sugar
harissa (spiced lemonade)
6 teaspoons crushed pepper
7 fluid ounces cranberry juice
1 tablespoon curry powder
1 1/2 teaspoons black pepper
Boil chili overnight in a large skillet over medium heat; remove and set aside.
Strain chili and set aside. Pick up brown sugar with a spoon and spread peppered sides of chili in a vegetable cloth, coating with brown sugar.
Pour chili sauce over chili.
Whisk in sour cream mixture, brown sugar, horseradish and garlic powder. Cover and refrigerate marinade or simmer for 1 hour.
Serv salsa over meat loaves. In a medium bowl, substitute marinade with brown sugar mixture, vinegar, lemonade and chili sauce. Sprinkle meat with blueberry sauce before serving.
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