Add the olive oil to a large soup pot over medium-high heat. Add onion and garlic. Cook for 3-5 minutes, stirring occasionally until fragrant.
Add the ground beef to the pot, breaking apart and cook until brown.
Add chili powder, cumin, sugar, oregano, salt, black pepper and cayenne pepper. Stir until well combined.
Add the celery, broth, tomato paste, diced tomatoes, crushed tomatoes, and red kidney beans. Stir
Bring to a low boil and then reduce to a simmer (low-medium heat). Simmer uncovered for 20-25 minutes, stirring occasionally.
Remove from heat and let the chili sit for 10 minutes before serving.