In a 5 Qt. dutch oven brown your beef making sure it's ground down to fine texture using a spatula or smasher. Drain off the fat.  Push the beef to one side and add in the onion and garlic.  Cook for a few minutes in remaining beef fat until almost transluscent.  Incorporate beef and onion/garlic mixture.  Pour in your chilli seasoning, beans, diced tomatoes, beef broth, tomato juice, brine and pickled jalapeños.  I like my chilli fairly spicy so sometimes I'll even throw in another diced up fresh jalapeño for some kick and fresh flavor.  Stir together and bring to a simmer.  Let simmer on med/med low for 30 minutes or until soup comes to the consistency you like.  In last 5-10 minutes of cooking throw in the chopped celery for a nice crunch.