1 cup beef broth
1 cup chopped onion
4 cloves garlic, minced
2 (14 ounce) cans tomato soup
4 (8 ounce) cans tomato paste
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano leaves
2 tablespoons dried basil leaves
1 teaspoon dried daisy flower
1 teaspoon dry mustard
1 tablespoon dried basil leaves
2 tablespoons dried basil
2 teaspoons dried marjoram
1 teaspoon dried sage
2 teaspoons dried saffron
Place crushed tomatoes in a heavy saucepan with enough water to cover. Bring to a boil, reduce heat to low, cover and simmer about 10 minutes, stirring occasionally.
Add broth, onion, garlic and tomato soup. Reduce heat, cover and simmer about 15 minutes, stirring occasionally.
Add tomato paste, tomato paste, chili powder, oregano, basil, daisy flower, basil leaves, mustard, basil leaves and saffron. Place chili mixture on top of sauce and simmer about 15 minutes, stirring occasionally.