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Heat the oil In a large Dutch oven or soup pot, over medium-high heat. Add the onion, celery, and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for another minute. Add ground beef and use the side of a spoon to break it into pieces. Cook the beef until no pink remains. Add the chili powder, cumin, garlic powder, oregano, and ground coriander. Cook for 1 minute to bring out the flavors in the spices. Add beans, diced tomatoes, crushed tomatoes, broth, and Worcestershire sauce. Stir well and bring the mixture to a boil.
Once the chili is boiling, cover, and reduce the heat the medium-low. Simmer the chili for at least 30 minutes or up to 2 hours, stirring every 15 minutes or so to prevent it from sticking.
Enjoy immediately or store in the refrigerator for up to 3 days or in the freezer for up to 6 months.
**Note: The beef in this recipe can be replaced with ground poultry.