Chili con Carne

Ingredients:
300 g beef, diced
300 g pork, diced
1 carrot
1 onion
1 garlic clove
1 peperoncino (to your preference, mild/ medium/ hot)
1 red bell pepper
1 yellow bell pepper
1 handful parsley
200 g canned, drained kidney beans
300 g tomato puree
0.5 dl vegetable broth
1 tsp cinnamon powder
1/2 tsp coriander powder
1/2 tsp cumin seeds
1 lime
olive oil
salt
pepper

Instructions:
Peel the onion, the carrot and the garlic clove and dice into tiny pieces (ca. 1 sq mm). Wash the peperoncino, remove the stem and the seeds (unless you want it really spicy) and cut into tiny pieces. Set aside 1 tsp of peperoncino.
Wash the bell peppers, remove stems and seeds and cut into stripes then into squares.
Chop the parsley and scrape the skin of the lime.
Heat some oil in a large pan over high heat, add the onion, carrott, garlic and peperoncino, and turn heat down to medium. Deglaze and let cook for approx. 5 minutes.
Add the bell pepper, stir and let cook for an additional 10 minutes.
In the mean time, in a wide pan, heat some oil with the tsp peperoncino you previously set aside. Once the pan is hot, add the meat and sauté for 5 minutes.
Transfer the meat into the vegetables. Add tomato sauce, chopped parsley, cinnamon, coriander, cumin, and the lime zest. Top with the broth, stir and cover with the lid.
Let it cook for approx. 50 minutes on medium-low heat, stirring here and there to ensure it doesn't stick to the bottom.
Finally, add the kidney beans and stir again. Let it cook for an additional 10 minutes.
Serve hot.