Brown the Ground Beef: In a large skillet over medium-high heat, cook 2 pounds of ground beef until browned, breaking it up into small pieces as it cooks. Drain any excess fat.

Prepare the Vegetables: While the beef is browning, chop 1 large onion, dice ½ cup of celery, and dice ¼ cup of green bell pepper. Ensure even chopping for consistent cooking.

Combine Ingredients in a Pot (Stovetop Method): In a large 6-quart pot, add the browned beef, 1 quart tomato juice, 1 (29-ounce) can tomato puree, drained red and pinto beans, chopped onion, diced celery, and diced bell pepper. Stir to combine.

Add Spices and Seasonings: Stir in ¼ cup chili powder, 1 teaspoon cumin, 1½ teaspoons garlic powder, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon oregano, ½ teaspoon sugar, and ⅛ teaspoon cayenne pepper. Mix well.

Simmer the Chili (Stovetop Method): Cover the pot with a lid, bring to a simmer over medium heat, then reduce heat to low. Simmer for 1 to 1½ hours, stirring every 15 minutes to prevent sticking and ensure even cooking.

Cook in the Slow Cooker (Alternative Method): After browning the beef and preparing the vegetables, combine all ingredients in a slow cooker. Cook on low for 4 hours or on high for 2 to 2½ hours. Stir occasionally.

Serve: Once the chili is cooked, serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or tortilla chips.