Place beef in hot, heavy bottom pan. Brown beef in two batches. Breaking up beef as it browns. Set aside.
Once beef is browned add onions, garlic, celery and peppers, if using, to the same pan over low heat to soften.
Add the remaining ingredients. Turn heat to medium and heat through. Can be simmered on low for a long time, if desired. Add water if sauce becomes too thick, and then cook some of the water out of it.
Serve on toasted buns.
Refrigerate leftover meat for 3-4 days. Can be frozen, in bags for up to 6 months.Thaw completely in refrigerator and reheat in pot on stove top or in microwave.