Chop all vegetables (I chop the larger vegetables by hand for a medium/large dice, and use a mini-processor for the garlic, hot chilis and roasted poblanos to get them finely chopped).

Sauté ground beef in a large pot until only slightly pink and drain. Return to the pan and add the chopped onions, peppers, chiles, poblano peppers or canned green chilis and garlic and sauté until vegetables are wilted.

Stir in both cans of tomatoes, then add the beans and stir again. Add cumin, pepper and 2 tsp. salt.

Bring to a simmer at medium-high heat, then reduce heat to medium low and cover and cook for a half hour or until you are ready to serve, stirring occasionally.

Taste and add more salt, if necessary, along with any extra spice as indicated above to get the heat level you desire. Stir in cilantro, then serve with your choice of garnishes.