Partially freeze beef. Trim off any fat. Thinly slice across the grain into bite-size pieces. Set aside.
Drain kidney beans. Rinse under cold running water. Drain off any water. Set the beans aside.
Coat a large saucepan with cooking spray. Add the sliced beef, onions, and garlic. Cook and stir over medium-high heat until meat is browned.
Stir in drained kidney beans, undrained tomatoes, tomato sauce, celery, chopped green chilies, chili powder, brown sugar, oregano, and cumin. Bring to boiling. Reduce heat. Simmer, covered, for about 30 to 40 minutes or until tender. Serve with non-fat yogurt or sour cream. Makes 4 servings.