1. In a large pot, brown the ground beef over medium-high heat, breaking it into crumbles. Cook for 7–9 minutes until no longer pink. Drain excess fat if needed.

2. Add the chopped onion, celery, and green bell pepper. Cook for 5–7 minutes until softened.

3. Stir in diced tomatoes, tomato sauce, and tomato paste. Mix until combined.

4. Add kidney and pinto beans, then pour in water or broth. Stir to combine.

5. Season with chili powder, cumin, garlic powder, salt, pepper, and sugar. Stir well.

6. Bring to a simmer, then reduce heat to low. Cover partially and let simmer for 1 to 1.5 hours, stirring occasionally.

7. Taste and adjust seasoning if needed. Add more broth if too thick or simmer uncovered if too thin.

8. Serve hot with toppings like cheese, sour cream, or onions if desired.