1.  Add veal stock, chilis, peppers, and garlic to large pot and bring to a simmer. Cook 15 minutes. Transfer to blender and puree. Strain.

2.  In another pot, brown ground beef. Add chili powder, allspice, cinnamon, cumin, and oregano. Add veal mixture and ground lamb and simmer.

3.  Add tomatoes and stir. Slowly add tomato paste.

4.  Add beans and simmer until tender, adding more veal stock if needed.

5.  Season to taste with vinegar, honey, and salt.