Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain excess fat.

Add the diced onion, green bell pepper, and celery to the pot. Cook for 5 minutes until vegetables are softened.

Stir in the tomato sauce, diced tomatoes, kidney beans, pinto beans, and water.

Add chili powder, ground cumin, garlic powder, salt, and black pepper. Stir well to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.