Start by roasting the Anaheim peppers over a griddle on medium-high heat. They don’t have to be completely toasted and charred. The objective is to bring out a little sweetness and intensify their smokey flavor. Remove the seeds and pith before roasting if you don't want it spicy. After about two minutes on each side, remove them from the griddle and let them cool while you prep the rest of the ingredients.

For the kale: Wash it, remove the stems completely, pile the leaves on top of each other and chop them into small pieces. Once your done with prepping, peel the charred skin off of the Anaheim peppers and mince them.

Heat one tablespoon of olive oil in a large pot on medium-high heat. Once the oil is hot, add the minced jalapeños and green onion. Saute them for two minutes.

After two minutes, add the garlic and Anaheim peppers. Saute another two or three minutes.

Add the minced beef. Give it a quick stir to start cooking. Add the bouillon, salt, cumin, and coriander. Mix it all well. Brown the meat until it is fully cooked. This should take about 10 minutes.

Add the kale and cook until it starts to wilt and is well mixed into the meat (about five minutes).

Add the beans along with their juice plus the water.Give it all a gentle stir, cover it up, and let it simmer on medium-low for fifteen minutes. You might have to bring it down to low if it becomes too hard of a boil. It should be a low simmer.

After fifteen minutes, add the chopped cilantro. Stir it into the chili well and turn off the heat. Put the lid back on and let it rest ten minutes before serving.