1. In a large pot over medium heat, brown the ground beef until fully cooked, breaking it into small crumbles. Drain excess fat.

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

3. Stir in chili powder, cumin, garlic powder, salt, and black pepper. Cook for 1 minute to toast the spices.

4. Pour in tomato sauce, diced tomatoes with green chilies, kidney beans, pinto beans, and water or broth. Stir to combine.

5. Bring the chili to a boil, then reduce heat to low. Simmer uncovered for 1 to 2 hours, stirring occasionally.

6. Taste and adjust seasoning if needed.

7. Serve hot, topped with shredded cheese, sour cream, or chopped green onions if desired.