In a large heavy pot, brown ground beef, onions, and garlic.

Spoon off excess fat and transfer the mixture to a food processor.

Pulse until the mixture is meaty in consistency, then return it to the pot.

Add tomato sauce, tomato paste, water, chili powder, vinegar, black pepper, bay leaf, cumin, marjoram, coriander, cardamom, cinnamon, cayenne pepper, sugar, and salt to taste.

Bring to a boil.

Reduce heat, cover, and simmer for 1 to 2 hours or until thickened, stirring occasionally.

Serve the chili alone or over cooked spaghetti, topped with shredded cheddar cheese and chopped o