Step 1

In a large pot, heat 1 tablespoon of the extra-virgin olive oil over medium heat for 1-2 minutes. Add the minced garlic and diced onion. Sauté until the onion is translucent (about 2-3 minutes)

Step 2

Add the celery stalks and bell pepper. Sauté for another 2-3 minutes, or until celery has softened.

Step 3

Meanwhile, in a separate frying pan, heat the other tablespoon of extra-virgin olive oil over medium heat for 1-2 minutes. Add the ground beef, break apart and cook, stirring occasionally until no pink remains.

Step 4

Once ground beef is cooked, drain any liquid from the pan and add the ground beef to your pot with onions, celery and bell peppers.

Step 5

Add the stewed tomatoes, diced tomatoes, tomato sauce, chicken broth, chili powder, garlic powder, ground cumin, paprika, kidney beans and black beans to the pot.

Step 6

Bring to a boil over medium-high heat. Once boiling, reduce to low, add the lid to the pot and allow to simmer for at least 60 minutes.

Step 7

After 60 minutes, stir in the white vinegar and salt, pepper to taste.

Step 8

Enjoy!