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: in a large heavy kettle, cook the onions and garlic in the oil over medium heat until the onions are soft. add the beef and cook, stirring and breaking up the beef until it is cooked and no longer pink. add the spices and cook, stirring for about a minute. add the remaining ingredients (except the toppings) and simmer, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thick. discard the bay leaf. ladle over the hot spagetti and pass the toppings seperately.