Brown the ground beef in a large stock pot. Halfway through the cook time, add in the celery and bell pepper and cook until they are tender. Drain off any excess grease.
Add in the remaining ingredients except for the cheese and the crackers. Stir to combine.
Bring the mixture to a boil, reduce the heat and cover and simmer for approximately 30 minutes to combine all the flavors.
Serve topped with the shredded cheddar cheese with the crackers and enjoy!
Video
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days.