In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease.

Add the cooked ground beef to the slow cooker.

Add the diced onion, green bell pepper, and sliced celery.

Stir in the tomato paste, chili powder, ground cumin, and garlic powder.

Add the crushed tomatoes, kidney beans, pinto beans, and beef broth.

Stir everything together until well combined.

Cover and cook on low for 6 hours or on high for 4 hours.

Taste and adjust seasoning if needed before serving.

Serve hot with shredded cheddar cheese, green onions, sour cream, and crackers.