Lolly's 6 Pepper Chili

This weekend brought in the first cold snap of the season. That always means it's chili making time! I don't believe I've ever made two pots of chili the same. Today, I used the last, the very last peppers from the garden.

2 lbs. ground chuck

2 cups chopped yellow onion

2 Serrano peppers, stemmed, seeds and membranes removed, chopped

2 Jalapeno peppers, stemmed, seeds and membranes removed, chopped

2 Anaheim peppers, stemmed, seeds and membranes removed, chopped

2 Poblano peppers, stemmed, seeds and membranes removed, chopped

1 t. salt

1 T. minced garlic

3 T. chili powder

1 T. cumin

1 t. ground coriander

1/2 t. cayenne pepper

1/2 t. ancho chili powder

4 cups beef broth

1 large can crushed tomatoes

1 (15 oz. can) diced tomatoes

2 cans chili beans

1 can dark red kidney beans

Brown ground chuck in a large Dutch oven over medium heat. Add onions, peppers and salt and let combine with the ground chuck. Cook, stirring frequently, until meat is cooked through and vegetables have softened. Add garlic and next five ingredients. Add remaining ingredients and stir to thoroughly combine.  

Bring to a boil and then reduce to a simmer. Let cook for 1 - 2 hours, stirring occasionally to prevent chili from sticking.

Garnish with shredded cheese, cilantro, sour cream, lime wedges.