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In a large pot, heat olive oil, then add onions and saute till soft and slightly browned. Add garlic, red bell pepper, and celery, and continue to cook.
When those veggies have cooked a few minutes, add ground beef and cook and break up with a spatula until all cooked and browned.
Add spices and cook till fragrant.
Dump in the rest of the ingredients and simmer for about an hour (I love to cook all afternoon and add water if the soup gets too thick).
Taste and adjust the spices. If the chili is too acidic add a couple of teaspoons of sugar for balance.
Serve with shredded sharp cheddar cheese, sour cream, diced red bell pepper, chopped avocado, and/or jalapeno slices.