In a large skillet, brown the ground chuck, stirring often.

In a blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, V-8 juice, crushed chili peppers, chili powder, salt, and pepper.

Blend until smooth.

Add the blended mixture to the browned meat in the skillet.

Pour in water and beef broth.

Cook slowly for 3 hours.

After 3 hours, add paprika and ground cumin.

Cook the pinto beans in water over medium heat for 1 hour.

In a separate pot, combine the remaining ingredients for the beans: salt, pepper, tomato paste, beef bouillon cube, chili powder, chopped onion, and honey.

Cook on low heat until done, about 2 hours.

Once the beans are cooked, add them to the chili mixture and let simmer together for a few minutes.

Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped onions, or cilantro.