Brown the ground beef in a large saucepan or pot over medium heat. After a few minutes add onion and celery and continue cooking until meat is fully cooked and vegetables look tender.

If needed, wipe excess grease from the pan using a paper towel held by a pair of tongs.

Add tomatoes, tomato sauce and beans. Use water to rinse out the bean can and empty into the pot. Stir together.

Add all spices and stir well. Continue heating until soup begins to simmer.

Reduce heat and simmer, covered, for one hour.

For thicker chili, remove cover and simmer uncovered for an additional 15 minutes or more, until desired consistency is reached.