Add the oil to a large soup pot over medium-high heat until the oil becomes hot, about a minute. Add the onion and cook till it becomes translucent. About 3 to 5 minutes, stirring occasionally.
Add the ground beef and break it apart with a wooden spoon. Then, stir in a tablespoon of the chili powder and continue to cook for another 5 minutes stirring occasionally.
Throw in the bell peppers, garlic, jalapeno, and celery. Cook for another 3 minutes.
Add the diced tomato can (with their juice), tomato paste, the remaining chili powder, cumin, oregano, bouillon powder, salt, and pepper. Stir until well combined.
Add the kidney beans (drained), black beans (drained), and broth. Stir well.
Bring the chili to a boil on high heat for about 2 minutes. Then, reduce the heat to medium-low and gently simmer the chili for about 10 minutes.
Remove the lid and let it simmer for another 10 to 15 minutes, or until the desired consistency is reached. Stir occasionally.
Turn off the heat and let the chili rest for 5-10 minutes before serving.