Finely chop the celery, carrot and onion and sweat in olive oil (1 tbs) for 10-15 minutes until onions soft on medium to low heat. (soffritto)
Push to one side increase heat to high and add beef to brown. If it throws water let that steam off and then combine with soffritto
add sweet pepper, tinned tomato ( I usually rinse the tins out with a couple of tabs of hot water and add) and turn heat to medium
Add, stock, chilli powders, salt, pepper, thyme bay leaf parsley, coriander, dried chipotle and Ooft! tinned beans (drained) mushrooms and tomato paste, sugar and garlic
Stir and let cook on low heat (I use a 3 but for you ?) for two hours checking and stirring occasionally. Taste adjust seasoning and serve with crusty bread.