Mince the garlic, and dice the onions and peppers ahead of time.

Cube and brown beef. Set aside.

In a medium to large stock pot, Saute the onions and garlic until tender

Add the jalapenos (and habeneros) continuing to soften all the ingredients (5 mins)

Add both the regular and pure chili powder to the pot and stir.

Add the tomatoes, tomato paste, beef broth, cumin, coriander, and oregano to the pan and bring to a boil.

(Optional/caution) depending on the taste/tolerance of the consumer, you can get creative here...I have, in the past, steeped into the chili crushed dried various peppers (piquin, etc.) for the rest of the cooking process in order to kick it up. If you're not used to spicy food...SKIP THIS STEP.

Cover and continue to cook on low to medium low for about 3 to 4 hours.

Remove the steeped hot pepper spices (if necessary) and your ready to go

Salt and pepper to taste.

Serve garnished with sour cream, scallions, bacon (everything is better with bacon), etc.