Chili Sauce for Cajun Meatballs

1/2 lb margarine
2 cups onions, chopped fine
One 24 oz bottle catsup
1 cup water
2 tbs brown sugar
4 tsp chili powder
1 tsp garlic powder
1 tbs dry mustard
1/3 cup Worcestershire sauce
1 tbs hot sauce
1 tsp salt
1 cup red wine

Melt margarine in a medium sauce pan. Add onions and cook about 20 minutes, stirring often. Add catsup, rinsing out bottle with the water. Add remaining ingredients, simmer for about 20 minutes, stirring often. Remove from heat and add red wine. Make about six cups. Sauce can be made ahead of time and kept in the refrigerator for several days. Heat sauce and pour over the meatballs.

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Cajun Country -- New Iberia, Louisiana