Step 1

In a large dutch oven over medium heat, cook meat, drain excess grease, set aside.

Step 2

Using the same pot, add the onions & sauté about five minutes until they nicely soften. Add the garlic and all of the spices and continue sautéing until it becomes fragrant, about 1 minute.

Step 3

Add all of the remaining ingredients to the pot except the celery.

Step 4

Cover pot and simmer over low heat for two hours, stirring occasionally. You may need to add more water, just keep an eye on it.

Step 5

At 1½ hours, add the celery, remove lid & continue for the final half hour to simmer.