Boil Beans in soaking Water, and Bay Leaf, for 45 minutes.

In a cold large bottomed pot, add Bacon. Turn heat to medium high, sauté for 5 minutes. Remove Bacon, set aside, leaving Oil behind. Add Beef, sauté for 15 minutes, (until well browned). Remove Beef, set aside leaving Oil behind.

Add Olive Oil, allow to get hot, add Onions, and Red Finger Chili. Lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes. Add in Red Pepper, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Add Celery, sauté for 4 min. Add in Carrot, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.

Reduce heat to medium, make a well in centre of pot, add a little Oil, if required. Add Tomato Paste, sauté for 2 minutes, mix well. Make well in centre of pot, add Garlic, sauté for 30 seconds. Deglaze pot with Wine, allow Wine to mostly reduce. Mix well. Add in Chili Powder, Paprika, Coriander, and Cumin, mix well. Add in Tomatoes, Vinegar, Worcestershire Sauce, and Cinnamon, mix well. Add in Salt, Pepper, Beef Bullion, and Chicken Bullion, Mix well.

Simmer uncovered for 1 hour. Add in Beans simmer for 10 minutes.