Fry the bacon, onion, garlic and butter in a dutch oven.
Add the peppers and cook for 5 minutes (with the lid open).
Add the tomato paste and continue to cook for another 10 minutes (always with the lid open).
Add the chopped tomatoes, tomato sauce, half of the broth, beans and the spice mix.
Now close the lid and let it cook for 3 hours on low heat. If necessary (for example, if the chili becomes too thick or starts to stick to the bottom), add some broth.
Add the lime juice during the last 5 minutes of cooking, and if necessary throw in another teaspoon of spices.
At the end of cooking sprinkle everything with chopped parsley and decorate with cheddar cut into strips and nachos.
Buen provecho!