In a heavy skillet over medium heat, brown the meat in small batches using 1 to 2 TBS suet. Add more fat as needed. Drain meat and transfer to a large soup pot( I use a 12qt copper bottom).
Saute celery, onions and peppers in remaining fat until soft.
Transfer to the soup pot.
To the pot, add 4 cans of Chiles, 3 TBS Garlic, 6 TBS Chili Powder, 2 tsp Cumin, 3 Bay Leaves, 2 TBS Paprika and enough Beef Broth to barely cover. Heat to simmer and cook slowly for 1 1/2 to 2 hours, stirring frequently. Add more beef broth as needed.
Add remaining 2 TBS Garlic, 3 TBS Chili Powder, 2 tsp Cumin, 1 TBS Paprika, 3 tsp Corriander, 2 tsp Cayenne, 1 tsp White Pepper, 1 can Tomatoe Paste and the Pinto Beans. Add enough broth to barely cover.
Simmer for 30 minutes. Remove the Bay Leaves. Add the Refried Beans and simmer until they "dissolve" and the chili thickens.