Multiple Capsicum Chiles con Carne

Ingredients

• 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)