In a large heavy‑bottom pot or Dutch oven, heat a tablespoon or two of oil over medium‑high heat. Add the ground beef and break it apart with a spatula or wooden spoon. Cook until the beef is no longer pink, letting it brown well to build flavor. Drain off any excess fat if the beef is very greasy.

Add chopped bell pepper, onion, celery, jalapeño (if using), and minced garlic. Sauté together until the vegetables are softened—onions becoming translucent, peppers and celery losing their raw edge. This step builds the foundation of flavor.

Once the beef and veggies are well cooked, stir in the tomato sauce and diced tomatoes. Then add both cans of beans (pinto and kidney), with their liquid. The liquid gives body and texture. Stir everything together so the sauce coats the meat and beans evenly.

Sprinkle in the chili powder, cumin, oregano, salt, and black pepper. Stir thoroughly to distribute the spices. Let the pot come up to a low boil, then immediately reduce the heat so the chili is gently simmering.

Cover the pot, leaving a slight gap so steam can escape. Let the chili simmer on low heat for at least 2 hours, stirring occasionally to prevent sticking and to help the flavors meld. Taste and adjust: add more salt, pepper, or chili powder if needed. If the chili seems too thick, you can add a splash of water or beef broth; if too thin, simmer with the lid off a bit to reduce.

After simmering, once the beef is tender, beans are soft, and sauce is rich and flavorful, remove from heat. Let it rest for a few minutes before serving. Ladle into bowls, offer toppings like shredded cheese, chopped onion, sour cream, or jalapeños depending on your mood.