In a Dutch oven or large pot, cook ground beef, onion, green pepper, and celery over medium heat until the meat is browned and the vegetables are tender.

Drain any excess fat.

Add the drained kidney beans, diced tomatoes (with their juices), tomato paste, minced garlic, chili powder, and salt to the pot.

Stir well to combine.

Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring occasionally.

If desired, stir in some of the reserved bean liquid to reach your preferred consistency.

Serve hot, garnished with your favorite toppings such as shredded cheese, chopped green onions, sour cream, or sliced jalapeños.