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In a 6- to 8-quart Dutch oven, cook ground beef, onion, celery and garlic until meat is brown and onion is tender; drain. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder and hot sauce. Bring to a boil; reduce heat. Simmer, covered, for 2 hours.
Serve the chili over hot cooked macaroni. If you like, top with sour cream, Cheddar cheese and green onions, and pass additional hot sauce.