Heat a medium size frying pan to cook the ground beef; set aside when cooked and drain the fat.
Heat a saucepan (preferably cast iron) with two tablespoons of olive oil. Add the jalapeño, onion, garlic and celery and sauté on low heat. Mix the seasonings in a small bowl and add to the onion mixture while sautéing.
When the onion is transparent add the chicken broth, tomatoes, beans and cooked ground beef. Cook with a slight lid on the pot; not covered all the way.
Continue to simmer on low for about 40 – 45 minutes. At this point mix the vinegar and sugar and add to the chili.
Simmer on low for another 15 minutes or so.
Serve with rice or macaroni.