1
Cook beef and garlic in a large, deep, non-stick skillet or pot over medium-high heat until beef is not longer pink. Stir in celery, green pepper, and red onions. Cook and stir for 3 minutes, or until vegetables begin to soften.
2
Stir in chili powder, cumin, oregano, coriander, and black pepper. Cook for 1 more minute. Add undrained tomatoes, tomato sauce, beef broth, celery leaves, and barbecue sauce. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
3
Add beans and simmer, covered, for 10 more minutes. Remove from heat. Stir in cilantro, lime juice, and honey. Serve hot.