Melt 1 tablespoon of the butter in a large pot over medium heat.
Add the chopped onion and garlic and cook until soft and fragrant, about 3 minutes.
Add the ground beef and cook, breaking it up, until browned through.
Stir in the bell pepper, celery root, chili powder, oregano, salt and black pepper.
Add the crushed tomatoes and 2 cups of the water. Stir to combine.
Raise the heat until the pot comes to a simmer, then lower it, cover, and simmer for about 10 minutes.
Check the celery root. It should be tender but still holding its shape.
Stir in the remaining water, the red wine vinegar and the last tablespoon of butter.
Simmer uncovered a few minutes more until it reaches the consistency you want, then serve.
