Multiple Capsicum Chiles con Carne

Name: 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)