Heat a Dutch oven or large pot over medium heat. Add oil, beef, onion, bell pepper, and celery and cook until meat is no longer pink and vegetables are tender. About 5 minutes.
Add garlic, chili powder, onion powder, oregano, salt, and pepper. Mix well and cook for about a minute.
Stir in tomato paste, diced tomatoes, broth, and beans. Bring to a boil, reduce heat and simmer uncovered for about 30 minutes until chili reaches desired thickness.
Garnish with cheddar cheese, chopped onion, or sliced avocado if desired.
Recipe Notes
Recipe adapted from Kathleen Angarano, Copyright 1987.