Best Ever Chili con Carne

2 lb. ground beef

1 large onion, chopped

2 cloves garlic, minced

1/4 cup chili powder

2 tsp ground cumin

1 tsp dried oregano

1 can (35 oz) italian peeled tomatoes

1 1/2 cup water

1 can (15 1/4 oz) red kidney beans, drained

1 can (15 1/4 oz) pinto beans, drained

2 stalks celery, sliced

3 tsp. sugar

1 1/4 tsp salt

In a large pot, cook beef, onion, celery and garlic over medium-high heat, breaking up clumps of meat and stirring occasionally, until liquid evaporates and meat is browned, about 15 minutes. Drain off fat. Stir in chili powder, cumin and oregano; cook 1 minute. Add tomatoes with their liquid and the water, stirring with a fork to break up tomatoes. Bring to a boil, reduce heat to low, partially cover, and simmer 1 1/2 hours, stirring occasionally, until slightly thickened and flavors have blended.