-
In a large skillet, heat the oil to medium-high. Add onion and salt, lower heat to medium, and sauté until the onion is soft and translucent, about 5 minutes.
-
Add garlic and chili powder, and cook for about 30 seconds.
-
Add beef, and cook for about 3 minutes, breaking it up as you stir. (The meat will still be a little pink when you move on. Don’t worry. It will keep cooking as it simmers in the tomato sauce.)
-
In the meantime, grab a medium bowl, and combine the tomato sauce, water, brown sugar, red wine vinegar, Worcestershire sauce, honey mustard and red pepper flakes.
-
Add the tomato mixture to the beef. Stir in the tomato paste. Simmer for at least 10 minutes, or until the mixture reaches your desired consistency.