Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a 4 quart saucepot, add ground beef to water. stir until beef separates to a fine texture. boil slowly for half an hour. add all other ingredients. stir to blend, bringing to a boil; reduce heat and simmer uncovered for about 3 hours. last hour, pot may be covered after desired consistency is reached. chili should be refrigerated overnight so that fat can be skimmed from the top before reheating. if you use very lean (95% or higher) beef you may not need to skim.

Target recipe: bring 2 cans of beef broth to a low boil, add beef. work with potato masher to smooth and break up chunks. cook until smooth texture is obtained about 45 minute cool and remove fat from surface with turkey baster or spoon. add chili powder, onion powder, cinnamon, cumin, cardamom, allspice, ground cloves, bay leaf, chocolate, tomato sauce, worcestershire sauce, cider vinegar, and sugar, mix well. bring to a boil then lower to a low simmer until it reduces and thickens, stirring occasionally about 1.5 hours. cool and refrigerate over night. reheat thoroughly and serve over spaghetti. top with shredded cheddar cheese, raw white onion, hot sauce and oyster crackers as desired.