Sticking food

We all have had this problem where soups and sauces stick and possibly burn even when the heat is on low. I want to thicken a chili and have been cooking it on low but I have to stir it all the time, which is some thing I would like to avoid. What do you do?

I'd put it in a CrockPot with a liner and let it simmer away.

I need to reduce the amount of liquid. I am afraid if I use a crockpot and remove the lid for evaporation, that the heat will drop too much to be of any good. What do you think? Have you ever tried using one without a lid?

Once it comes to a boil on high it should continue to simmer with the lid off....

I have a wire coil that holds the pan off the stove a little so the heat isn't directly against the pan.

I was thinking about trying a simmer mat and see how it goes.

Your low must be to hot.

My low is definitely too hot. Everything boils.