In a large pot over medium heat, brown the ground beef until no longer pink. Drain excess fat if needed.

Add chopped onions, celery, and green bell pepper to the beef. Cook for about 5 minutes until softened.

Stir in diced tomatoes, tomato sauce, pinto beans, and kidney beans. Mix to combine.

Add chili powder, cumin, garlic powder, salt, pepper, sugar, and water. Stir thoroughly.

Bring the mixture to a simmer. Cover and cook on low heat for 1 to 1.5 hours, stirring occasionally.

Taste and adjust seasoning as needed. Serve hot with toppings like cheese or sour cream.