Brown the ground meat in a 4-quart pan and chop it into smaller pieces.

Drain off any excess grease from the browned meat.

Add the salt and stir.

Add the chili powder and stir.

Add the paprika and stir.

Add the ground cloves and stir.

Add the nutmeg and stir.

Add the black pepper and stir.

Add the sugar and stir.

After adding all spices, the mixture should have a paste-like consistency.

Add the ketchup and stir to combine.

Add 6 cups of water and stir well.

Bring the mixture to a boil, stirring constantly to prevent sticking.

Reduce the heat to low and simmer for 2 hours, stirring occasionally.

In a separate bowl, mix 1 cup of flour with 1 cup of water until smooth and free of lumps.

Add the flour and water mixture to the simmering chili sauce.

Stir well to incorporate the flour mixture.

For a smoother sauce, blend the flour mixture in a blender before adding it to the rest of the sauce.

Simmer for another 10 minutes or until the sauce has thickened to your desired consistency.

Allow the sauce to cool slightly before serving.

Excess sauce can be frozen for later use.