"Fire in the Hole" Chili

2 lbs.            Ground Beef
2 cans           Dark Red Kidney Beans (drained and rinsed)
1 can            Black Beans (drained and rinsed)
2-3               Chipotle Peppers (finely chopped)
2-4               Jalapeno Peppers (roughly chopped)
1 large          Red Onion (diced)
1 medium      Bell Pepper (diced)
4 cloves        Garlic (chopped)
2 cans           Fire Roasted Tomatoes
1 can            Tomato Paste
2 tbsp           Freshly Ground Toasted Cumin Seed
2 tsp             Smoked Paprika
1 tsp             Sweet Paprika
1 tsp             Ground Ancho Pepper
2 tsp             Onion Powder
1 tbsp           Sea Salt
Cracked Black Pepper to taste

In a large heavy bottomed pot, brown the ground beef and drain.  Add Onion and cook until they turn translucent.  Add Chipotle, Jalapenos, Bell Peppers, Paprika, Ancho Powder Salt Black Pepper and Onion Powder and stir while continuing cooking for 5 minutes.  Stir in Tomato Paste and cook for 5 more minutes.  Add Fire Roasted Tomatoes and 3 cups of water and simmer for 40 minutes.  Add Beans and return to simmer.  Continue simmering over Low-Medium heat for 20 minutes.  Remove from heat and allow to sit for at least 30 minutes before serving, although the Chili will be even better the next day.