Cincinnati LA Times Chili (from recipe question column SOS in the LA Times)

1 1/2 pounds ground beef
2 medium onions, chopped
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 quart water
3 tablespoons chili powder
1 tablespoon vinegar
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon ground cumin
1/2 teaspoon marjoram
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
Dash ground cinnamon
Cayenne pepper
1 tablespoon sugar
Salt

Brown beef, onions, and garlic in large heavy pot, then spoon off
excess fat and grind mixture in food processor until mealy in
consistency.  Return to pot.

Add tomato sauce and paste, water, chili powder, vinegar, pepper,
bay leaf, cumin, marjoram, coriander, cardamom, cinnamon, cayenne,
sugar and salt to taste.  Bring to boil.  Cover and simmer 1 to 2
hours or until thick, stirring occasionally.

Serve alone or over cooked spaghetti with shredded Cheddar cheese
and chopped onions, if desired.  Makes 6 to 8 servings.

Brenda (roder@cobalt.caltech.edu)