Over medium heat, cook the ground beef in a large skillet until it’s no longer pink, breaking it apart with a spoon as it cooks. Once fully cooked, drain the excess fat.

To the same skillet, add the finely chopped onion and minced garlic. Sauté until the onion is translucent and aromatic.

Lower the heat and stir in the tomato paste, chili powder, paprika, cumin, cayenne pepper, black pepper, and sugar. Cook for a few minutes until the mixture becomes fragrant.

Pour in the water and white vinegar and mix well. Bring the sauce to a simmer and let it cook, uncovered, for about 45 minutes to an hour. The sauce will thicken, and the flavors will meld together beautifully.

Taste the sauce and adjust the salt and cayenne pepper according to your preference. The goal is to achieve a perfect balance of spice, sweetness, and tanginess.