Pretty Good Chile

1 1/4 lb. lean ground beef
2 medium bell peppers
2 medium onions
4-5 cloves garlic
3 habanero peppers
1 can kidney beans
1 can diced tomatoes
1 (small) can tomato paste
2 - 3 Tbsp olive oil
1 quart chicken stock
ground cumin
ground chipotle pepper
oregano
a little sage
a little rosemary
shredded jack/cheddar/queso blanco (optional)

Mince the garlic. Dice the peppers and onions. Remove the seeds and membranes from the habaneros and mince the rest. Sautee all of the above until onions begin to turn translucent. Add ground beef, cumin and chipotle pepper and continue on high heat until the beef is mostly cooked. Add chicken stock, beans and diced tomatoes (including the liquid with both) and bring to a simmer. Add remaining seasoning and continue simmering for 1 - 2 hours. Serve in bowls. To help control the heat sprinkle shredded cheese on top and broil for 1 - 2 minutes before serving.