Spiced Chili

1-1/2 pounds ground beef
1/2 cup chopped onion
4 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 cup water
2 bay leaves
1/4 cup chili powder
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon dried basil
1 tablespoon Italian seasoning
1 tablespoon dried thyme
1 tablespoon pepper
1 teaspoon dried oregano
1 teaspoon dried marjoram
Shredded cheddar cheese and additional chopped onions, optional

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, tomato sauce, tomatoes, water and seasonings.

Cover and cook on low for 4-5 hours. Discard bay leaves. If desired, serve in bread bowls and garnish with cheese and onions. Makes 12 servings (about 3 quarts).