Peel, seed and core tomatoes by placing them in a pot of boiling water until the skins split. Then allow to cool and pull off skin. Slice open and remove seeds; remove tough core.
In a stock pot put garlic (and carrot and celery and onion, if using) and fry for a minute trying not to brown. Add chili and cook for about 30 seconds. Doing this with the chili will make it more spicy than usual. Add tomatoes, bring to a simmer.
Stir in tomato paste if using.
If adding the meat, brown it in another pan (no oil needed). Add to simmering tomatoes.
Once all ingredients are in the pot add salt and pepper to taste.
Allow sauce to simmer until tomatoes become “saucy”.