Pat stewing veal with a paper towel and season with salt.
Heat 1 tbsp of oil in a large Dutch oven over medium-high heat. Add the veal and brown well. Remove from Dutch and set aside.
Add the remaining olive oil, onion, garlic, and green pepper to Dutch oven. Cook until soft and fragrant, about 5 minutes.
Push the veggies to the side and add the tomato paste. Cook until fragrant smells sweet, about 2-3 minutes. Add the chipotle chili peppers, chili powder, smoke paprika, cumin, oregano and mix all until well combined.
Pour the broth and scrape the bottom of the Dutch oven with your wooden spoon. Add the tomatoes, beans, salt and sugar. Bring to a boil, reduce the heat and gently simmer the chili for 2 hours.
For the lime crema, simply combine all the ingredients and sit in the refrigerator till ready to use.
Serve chili in large bowls with a dollop of lime sauce and choice of toppings. Avocado, green onions, cheese and cilantro are always a good option.