In a large pot (or a Dutch oven) sauté the chopped onion, green bell pepper, garlic, diced carrot and celery in oil over medium-high heat.
Add the ground beef. Cook and stir until browning the meat completely.
Add the paprika powder, ancho chili powder, crushed chili and jalapeno, cayenne pepper powder, smoked paprika powder, ground coriander, caraway powder, ground cumin seeds and salt. Pour cold water, stir it well, bring to a boil, reduce the heat, cover and simmer stirring occasionally for about 40 minutes.
Add the tomato passata, corn, red beans and white beans and stir. Bring to a boil.
Notes
Usually we eat this Chili con Carne without toppings but you can pile on diced avocado, chopped fresh coriander (cilantro), diced green or red onions, shredded cheddar cheese, sour cream or tortilla chips.