Place ground beef in a large heavy-bottomed pot or Dutch oven over medium-high heat. Cook until fully browned, using a spatula to crumble the meat into very small, uniform pieces.

Drain the rendered fat thoroughly from the pot to ensure the chili texture is not greasy.

Add the diced onion, celery, and green bell pepper to the pot with the beef. Sauté for 5 to 7 minutes until the vegetables are translucent and softened.

Incorporate the chili powder, cumin, garlic powder, onion powder, oregano, sugar, salt, and black pepper. Stir for 1 minute to bloom the spices.

Pour in the diced tomatoes (including juice), tomato sauce, and tomato juice. Stir to combine all ingredients.

Add the drained pinto beans and kidney beans to the mixture.

Bring the liquid to a light boil, then immediately reduce the heat to low.

Simmer the chili uncovered for 1 hour and 30 minutes, stirring occasionally to prevent the bottom from scorching. The long simmer time allows the flavors to meld and the liquid to thicken to the desired consistency.

Taste and adjust salt or chili powder if necessary before serving hot with optional toppings of shredded cheddar cheese and crackers.