In a skillet over medium heat, cook ground beef until browned. Drain grease.
in a small bowl, mix together all dry spices, chili powder, parsley, salt, basil, oregano and pepper. Stir to mix.
In a slow cooker, add cooked ground sirloin, onions, celery, garlic and tomato puree. Stir. Pour in kidney and Cannellini beans, dry spices and Tabasco sauce. Stir well to blend flavors.
Place cover on slow cooker and set on low heat and 8 hour cook time. For best results do not remove the lid until done.
To serve, spoon into bowls and top with shredded sharp cheddar cheese, chopped green onion and sour cream. Refrigerate leftovers once chili cools.