Puree tomatoes in a blender until almost smooth (for about 10 seconds).
In a large dutch oven, heat half the oil over medium-high heat. Add chopped onions and saute until lightly browned about 4 minutes.
Add the spices and herbs (minus the salt and pepper) and saute the onions in the spice mixture for about 3 minutes toasting everything up all nice and good.
Move the onions and spices to one side of the pot. Add the remaining oil and brown the meat in batches until it gets a nice sear. Add more oil if you need it.
When the last batch of meat has been browned, add all the meat back into the pot along with the beef stock, both kinds of tomatoes, and the sugar. Stir until everything is mixed together and season with the salt and pepper.
Bring to a low simmer. Taste for seasoning. This is when I'll add a little more chili powder or salt and pepper if needed. Reduce the heat to low. Simmer for about 2 ½ hours until the meat is tender covering when the chili thickens after about 1 ½ hours or so. Periodically check for seasoning.
Serve big large bowls with toppings and bread (see below).