1. Brown the ground beef in a large pot or Dutch oven over medium heat, breaking it into small crumbles as it cooks. Drain excess grease if needed.

2. Add the onion, green bell pepper, celery, and garlic. Cook until the vegetables soften and the onion becomes translucent.

3. Pour in the tomato juice, diced tomatoes, and tomato sauce, then stir well to combine.

4. Add the kidney beans, pinto beans, chili powder, cumin, paprika, oregano, salt, black pepper, sugar, and cayenne pepper. Stir until everything is evenly mixed.

5. Bring the chili to a gentle boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, stirring occasionally, until thickened and flavorful.

6. Taste and adjust seasoning if needed, then serve hot with your favorite toppings.