Beef and Bean Chili

I had a request for this recipe, so I will add a picture when I next make it.  I don't usually measure my spices, so this is an approximation.  Taste the beef after adding the seasonings, but before you add the liquid.  If it has a raw spice taste, cook a little longer before adding the liquid.  You can easily double the recipe for a large crowd, and the leftovers freeze really well.

1.5# ground beef
2 onions, diced
2-4 garlic cloves, minced
1/4c chili powder
2 Tbsp cumin
1 Tbsp coriander
1 tsp salt
1 small can chopped green chilies
2 cans (~14oz each)  Fire Roasted Tomatoes - with or without chili seasonings
1 can beef broth (~14oz)
1 can red kidney beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
1 can chili beans in seasoned sauce, if you can find them - I use Wegman's brand
1 can FF refried beans

In a large pot, saute the beef and onions over high heat until browned.  Add the garlic and stir 30sec.  Add the chili powder, cumin, coriander and salt.  Cook until very fragrant.  Add the chilies, tomatoes with their juices and beef broth.  Simmer for 30 minutes to blend flavors.  Stir in all the beans, taste and season with salt.  Keep warm in a crockpot if serving at party.

Serve with all sorts of toppings: shredded cheese, sour cream, chopped cilantro, sliced green onions, finely minced white onion.  Have tortilla chips or Fritos out for scooping, or serve over spaghetti or rice.