Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: this will take a large kettle and you should use one that is fairly heavy so that the heat will be evenly conducted throughout with no hot spots. tomatoes have a terrible tendency to "catch" and burn and if that happens, your entire batch can be spoiled. in the kettle combine all of the ingredients. bring to a boil over high heat and then immediately reduce the heat to low and simmer until the sauce is thick enough for your taste. this will take from 1 to 3 hours depending on how much juice the tomatoes contained. stir regularly and often while the sauce is cooking. when the sauce is thick enough, pour the hot chili sauce into prepared bottles and process in a boiling water bath canner. chili sauce should be processed for 15 minutes.

Target recipe: brown the meat in a 4-qt dutch oven. when browned, pour off excess grease except for 2 tablespoons. in a 2-qt mixing bowl, add water. whisk in cornstarch until fully blended. whisk in flour until fully blended. whisk in tomato sauce until fully blended. stir into the water mixture the chili powder, paprika, dried onion, cumin, garlic powder, black pepper and salt. mix well. add water mixture to meat in dutch oven. bring to a boil then reduce to a simmer. simmer 45-minutes. stir well and scrape bottom of pot every 5-minutes to prevent burning. the chili will darken and thicken by the end of cooking.