Cut the Green Bell Pepper (3), Carrot (2), Chili Pepper (2), and Garlic (2 clove) into small chunks. Cube the Beef (750 gram). Wash the Red Kidney Beans (15 ounce) and Cranberry Beans (15 ounce) thoroughly and set them aside.
Dissolve Brown Sugar (3 tablespoon) in a pan with 100ml of water. Heat until the sugar caramelizes. Then add White Wine Vinegar (100 milliliter) and turn down the heat. Add in the Olive Oil (4 1/2 tablespoon) and garlic to this mixture.
Add the Onion (3), carrots, pepper, and Bay Leaf (3) and cook for around 8-10 minutes.
Add the beef, and cook for another 10 minutes. Remember to season to salt and pepper!
Add Paprika (2 tablespoon) and All-Purpose Flour (1 tablespoon) to the pot. Add Crushed Tomatoes (2 can) and let simmer for around 45 minutes, stirring every now and then. Towards the end of the 45 minutes, stir in the Red Wine (100 milliliter).
After 45 minutes of simmering, add the beans and cook for another 15 minutes.
Serve the chilli with a dollop of Plain Yogurt (to taste) and a sprinkling of Parmesan Cheese (50 gram). You can also choose to serve it with rice, pasta, or anything else you would like.