Pat the ribeye pieces dry with paper towels to ensure they sear beautifully. Sprinkle them with salt and pepper. Heat some oil in a large pot over medium-high heat and sear the steak in batches. Make sure each piece has a nice, caramelized crust on the outside. This step adds immense flavor to your chili.

After removing the browned steak, reduce the heat and add a bit more oil to the pot. Toss in the minced onion and cook until soft and golden. Add the garlic and celery, stirring them until fragrant. It takes just a few minutes, but don't skip this step because it builds the chili's foundational flavors.

Push the vegetables to the side of the pot, then add the tomato paste directly to the center. Cooking the paste for a couple of minutes until it darkens enhances its flavor. Stir in chili powder, cumin, and oregano until they coat the veggies in an aromatic mix.

Pour in beef broth, scraping up all the browned bits from the bottom of the pot. These bits, known as "fond," are flavor gold. Add the crushed tomatoes, honey (if using), and the seared ribeye. Stir everything together and bring it to a gentle boil. Reduce the heat, cover the pot, and let it simmer gently for about two hours. This long cooking time allows the steak to become meltingly tender.

Towards the end of cooking, stir in the kidney beans and allow them to warm through. Taste the chili and adjust the seasoning if needed. By now, the texture should be thick, and the flavors should be deeply developed.