In a large skillet over medium heat, brown the ground beef for about 5–7 minutes until fully cooked. Drain excess grease.

In your crock pot, layer the ingredients starting with the browned beef, then add sliced potatoes, diced celery, and chopped onion, followed by corn and red kidney beans.

Pour Campbell's tomato soup evenly over the layers and sprinkle with garlic powder, chili powder, salt, and pepper; gently stir to combine.

Cover and cook on low for 6 to 8 hours until potatoes are tender.

For stovetop, combine all ingredients in a large pot, bring to boil, then reduce heat and simmer uncovered for about 45 minutes.

Garnish each bowl with shredded cheese, crackers, or sour cream as desired before serving.