In a large Dutch oven or heavy bottomed pot, drizzled with olive oil, cook onion, red bell pepper, poblano and jalapeno peppers over medium high heat. Cook for 2-3 minutes until beginning to soften and brown, then add garlic. Cook for 1 minute.
To the pot add ground beef, cooking over medium high for 6-8 minutes or until no pink remains. Drain excess fat from pot.
To the pot add crushed tomatoes, tomato sauce and tomato paste, mix well. Stir in chili powder, salt, lemon pepper, cumin, paprika (or ancho chili powder) and oregano with 1 cup beef stock, mixing to combine.
Bring to a gentle boil; reduce heat to low, cover and let simmer for 15 minutes stirring occasionally to prevent sticking.
Add kidney and pintos and stir. Re-cover the pot and let simmer over medium-low for an additional 30-40 minutes or until the beans are soft. Check for thickness, adding more beef stock as needed to thin to your taste.
Serve immediately topped with chopped cilantro, jalapeno slices, sour cream, and shredded cheese, if desired.