Using a food processor works best.Start by cutting the peppers to your liking. Use the HEAT instruction chart above to control the heat level. Be sure to read the section In-Article above covering, How To Shop For Peppers - Controlling The Heat Level
Keep half of the poblano, ½ onion, ½ jalapeno, ½ bell pepper, ½ anaheim pepper to the side after cutting. We will be dicing these up to add texture to the chili later.
First, add onion and garlic to the food processor. Keep the food processor on while you add all the peppers.
Add the Habanero, Thai Chiles, ( I cut each in half and add the bottom half to the base and discard the top/stem half)
Add to the Base, 1 jalapeno, 2 serranos, 2 Fresno chiles, half of one poblano pepper, half of the red bell pepper, half of the anaheim pepper,
Dried ancho and guajillo peppers, remove the stems and seeds, and slice/chop to help the food processor. Add the dried peppers. Have a towel ready to cover the top to reduce any mess. The dried peppers can give the food processor a quick hiccup. The other peppers chop up very easily in the food processor.