Place the beef in a very large, heavy bottomed pot (see Note) and set over medium heat. Cook the beef, stirring occasionally, until cooked through and no longer pink, about 10 minutes. Drain the excess fat from the pot before adding the onion, bell pepper, celery and garlic. Cook 5 minutes more. Add the remaining ingredients and bring to a gentle simmer, adjusting the heat downward, if necessary, to maintain that gentle simmer. Simmer, uncovered and stirring occasionally, for 60 minutes, or until the chili becomes thick and flavourful.
Note: A 32-cup capacity pot was used to test this recipe. If you don't have such a large pot, divide and cook the ingredients in two pots.