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Heat the olive oil in a large Dutch oven over medium heat. Add in the onion and garlic with a pinch of salt. Cook until softened, about 5 minutes.
Once soft, add in the ground beef. Use a wooden spoon to break it up into small crumbles and cook thoroughly until no longer pink. Drain all the fat and discard. Season the meat with chili powder, salt, sugar, cumin, celery salt (if using) and cayenne. Add in the beans, fire roasted tomatoes and tomato sauce.
Pour in 3 cups of broth, adding some to the tomato cans, swirling the cans to get any sauce still clinging to the sides before adding to the chili.
Cover and bring the chili to a boil and add in the elbow macaroni. Reduce heat to medium to medium-high and let the chili simmer for 14 to 16 minutes or until the pasta is tender.
Turn off the heat and stir in the grated sharp cheddar cheese. Sprinkle the cheddar jack over top, cover and let the heat melt the cheese.
Once melted, sprinkle of chopped fresh parsley and sliced green onions.
Serve in to bowls and top with sour cream, hot sauce and green onions.