In a nonstick pan cook ground beef on medium heat and add half of the minced garlic. On most stovetops, browning a pound of ground beef should take approximately 7 to 10 minutes. It's important to continue stirring and breaking the pieces into the same size with the wooden spoon or heatproof spatula so the ground beef cooks evenly. (To get rid of any excess fat, put cooked meat into a colander and rinse it with hot water.)
Add the remaining garlic, yellow onion, and green pepper to the beef in the pan and cook for an additional 7-10 minutes on medium heat (until onions are translucent).
In a separate large pot, over medium high heat, combine canned tomatoes, celery, and broth.
When tomatoes come to a simmer, reduce heat to medium and add salsa, chili powder, basil, onion powder, garlic powder, oregano, salt and pepper, and simmer slowly until liquid is reduced.
Stir in beef mixture and simmer, stirring periodically. Add water as needed to keep from burning.
Longer cooking will increase the flavor.
Serve with chopped green onion and tomato garnish. Add an extra kick with ground cayenne pepper to taste.