Multiple Capsicum Chiles Con Carne

• 2 tablespoons cumin seed
• 1 tablespoon szechuan peppercorn
• 8 ounces very lean ground beef
• 1-1/2 pounds yellow onion, chopped ~3 cups
• 2 large bell peppers, chopped ~2-1/2 cups
• 2 poblano peppers, chopped ~1 cup
• 3 serrano peppers, minced
• 8-10 garlic cloves, minced ~1/3 cup
• 15 sprigs culantro, minced
• 3 tablespoons cumin, ground
• 2-1/2 tablespoons oregano
• 1/2 teaspoon asafetida powder
• 5 -6 tablespoons commercial chili powder
• 2 teaspoons allspice berries
• 1 tablespoon black peppercorns
• 1 tablespoon mixed peppercorns, if available
• 2 teaspoons cocoa powder
• 3/4 teaspoon ground cinnamon
• 3 bay leaves
• 1 packet Sazon con achiote
• 2 cascabel chiles, whole
• 2 guajillo chiles, whole
• 3 chiles de arbol, or japonicas, whole
• 14.5 ounces can tomatoes, diced, with chilies
• 8 ounces kidney beans, dry, pre-soaked ~8 hours
• 2 quarts water, plus more as needed
• 1/2 bunch cilantro, minced
• 8 ounces Mexican cheese blend, shredded
• 1 pound rice, preferably La Preferida or Goya, cooked
• 3-5 splashes chile with garlic sauce, as desired (tong et toi Vietnam)

1. Toast cumin seed and szechuan peppercorns in cast iron or heavy-bottom pan, till fragrant and slightly darkened. Add ground beef and brown. Add onions and fresh peppers; saute until softened; stir in garlic and culantro. Begin stirring in spices and herbs, blending and toasting lightly, then add tomatoes. Stir to blend a few minutes. Add 2 quarts water and beans. Lower heat to simmer. Over the next 3-1/2 - 4 hours, stir and scrape sides occasionally, adding water as required to maintain a loose, soup-like consistency. Mash the chiles and peppercorns as they soften. Pick out the skins and bay leaves, and serve with rice, cheese and cilantro. Pass the hot sauce and freshly-ground black pepper, as desired

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Taken from food52.com/recipes/21509-multiple-capsicum-chiles-con-carne (may not work)