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Place a large pot or Dutch oven over medium-high heat and add oil.
Once the oil is hot, add the ground beef and cook it unmoved for about 5-8 minutes, until you get a nice sear on it.
Use a wooden spoon to break the ground beef into crumbles and cook it until no longer pink, about 5-7 more minutes.
Stir celery, onion, and green bell pepper and cook for about 5 minutes.
Add minced garlic and cook for 30 seconds.
Pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water (only if you want a more brothy chili).
Stir in the Seasoning ingredients.
Add kidney beans and pinto beans, season with salt and black pepper, and bring to a boil.
Reduce heat to low and simmer for 1 hour.
In the end, mix in the vinegar into the chili, taste and adjust for salt and pepper.
Serve with your favorite toppings.