In a 6- to 8-quart Dutch oven, cook meat, onion, celery and garlic until meat is brown and onion is tender; drain. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.
Serve chili over hot cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce.