Remove seeds and membranes from anaheim peppers, poblano peppers, bell peppers, 1 jalapeño pepper (optional), and 1 habanero pepper (optional). Dice peppers and onion. If you like more spice, you can also dice up a second jalapeño and habanero - leave the seeds in if you like it really spicy. (*Note: This chili can become pretty spicy. See the notes section on how to adjust the level of spice).
Heat oil in a stockpot over medium-high heat. Add diced peppers and onion, and cook for 10 minutes, stirring occasionally.
Add ground beef to pot and cook for 7-10 minutes, stirring often.
While beef cooks, mix together chili seasoning is a small bowl.
Once beef is done cooking, add chili seasoning to the pot and stir to combine with peppers, onions, and beef. Mix in tomato paste. Add beer, beef stock, tomato sauce, diced tomatoes, and beef bouillon cube, and mix together. Simmer covered on medium-low for about 30 minutes, stirring occasionally.
Drain liquid from all beans except the chili beans. Add beans to the pot, stir, and continue to simmer for another 15-20 minutes.
Serve with your favorite chili toppings, like sour cream, shredded cheese, and crackers!