In a stockpot, brown the hamburger on medium high heat. Drain fat. Add the onion, garlic and celery; cook until tender. Add salt and pepper and beef broth. Stir scraping the bottom of the pan to loosen all of the beef bits. Add the tomatoes with juice, tomato sauce and water, kidney beans, black beans, spices and bay leaf. Stir to combine all of the ingredients. Bring to a boil, reduce heat and simmer for at least one hour. Remove bay leaf. Serve with corn tortilla chips.