Add the beef, celery, onion, green pepper and jalapeno to a large soup pot over medium heat.
Stir and cook until the ground beef is no longer pink, about 10 minutes.
Drain the excess fat from the pan, then add the garlic, sugar, oregano, cumin, chili powder, black pepper, salt and cayenne pepper to the pan and stir and cook until the garlic becomes fragrant, about 2 minutes.
Stir in the tomato juice, water, diced tomatoes, tomato sauce and butter and raise the heat too high until the chili starts to boil.
Reduce the heat to a low medium and let it simmer for 30 minutes before stirring in the kidney and pinto beans.
Let it simmer for another 10 minutes before serving with freshly chopped parsley or green onions for garnish if desired.