Christy Jordan's Best Classic Chili

Ingredients:

2 pounds ground beef
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
One 29-ounce can tomato sauce
1 cup diced onion
½ cup diced green chiles
3 medium tomatoes or one 29-ounce can diced tomatoes
2 teaspoons salt
1 ½  teaspoons black pepper
2 cups water
3 tablespoons chili powder
¼  cup diced celery
2 teaspoons ground cumin

Directions:

In a large skillet, over medium-high heat, brown the ground beef until no longer pink and drain off the fat. In a large pot or slow cooker, combine the beef with the remaining ingredients. If cooking in a pot, bring to a simmer over low heat and cook, stirring every 15 minutes, for 2 to 3 hours. If cooking in a slow cooker, stir to combine and cover. Cook on low for 7 to 8 hours or high for 3 to 4 hours.