Place a large pot over medium heat and add the ground beef, breaking it apart as it cooks

Cook until the beef is browned and no longer pink, then drain excess fat if needed

Add chopped onion, celery, and green bell pepper to the pot and cook until softened and fragrant

Pour in the tomato juice and tomato purée, stirring well to combine with the meat and vegetables

Add the drained kidney beans and pinto beans, mixing everything evenly

Sprinkle in chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper

Stir thoroughly to ensure all spices are well incorporated into the chili base

Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered

Allow the chili to cook slowly, stirring occasionally, until it thickens and flavors deepen

Taste and adjust seasoning if needed before serving hot