Grind beef chuck using a medium size plate.

Preheat a large skillet and brown ground beef in batches. To prevent the meat releasing too much water and achieve better browning, shape the ground meat into thin patties and brown them over high heat, about 2-3 minutes per side. Crumble the patties into 1/4 to 1/3 inch pieces using a fork and set aside.

In the same skillet, with a little bit left-over fat from beef, saute chopped onions, celery and garlic over medium-high heat for about 3-4 minutes until the vegetables are starting to get soft.

Place browned beef, sautéed vegetables and the rest of the ingredients into a large pot, Dutch oven, or slow cooker. Bring to boil, cover and simmer over low heat for 3 hours. Remove from the heat.

Prepare orzo pasta separately per the instructions on the package. Add cooked pasta to the chili and stir to disperse. Serve immediately.