Combine chili powder and flour in a small bowl.

Brown the ground meat in a large pot or Dutch oven over medium-high heat. Drain any excess fat.

Add the onions, celery, and bell pepper to the pot and cook until softened, about 5-7 minutes.

Stir in the tomato paste and cook for a few minutes, allowing it to caramelize slightly.

Add the spice mixture to the pot, stirring to coat the meat and vegetables.

Pour in the boiled water, stirring to combine all ingredients.

Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or longer for a richer flavor.

Stir in the kidney beans during the last 30 minutes of cooking time.

Serve hot with your favorite toppings.