In a medium nonstick skillet, heat olive oil.

Add chopped onions, celery, and minced garlic.

Cook over medium heat until softened, about 2 minutes.

Transfer the cooked vegetables to a slow cooker.

Add the broiled lean ground beef, chopped plum Italian tomatoes (with reserved liquid), tomato sauce, cooked red kidney beans, cooked pinto beans, granulated sugar, bay leaves, whole allspice, chili powder, dried oregano, ground black pepper, ground cumin, and ground red pepper to the slow cooker.

Stir to combine.

Cook on the low setting for 4 hours.

Serve hot, garnished with your favorite toppings such as shredded cheese, chopped green onions, sour cream, or diced avocado.