Heat 1 teas. oil in a heavy dutch oven over medium heat.

Add beef, and brown, breaking up meat with a spoon, until no pink remains, about 5 min. Using slotted spoon, transfer meat to a small bowl. Sprinkle with salt, and set aside.

Drain liquid from pot, and add the remaining 2 teas. oil. Add onion and saute until soft but not browned, about 5 minutes.

Add garlic and saute 1 minute.

Stir in chili powder, cumin, oregano and cinnamon. Cook 1 min.

Add chicken broth, water, beef, crushed tomatoes, tomato paste and honey. Reduce heat to medium low; simmer 1 hr., stirring occasionally.

Add beans and lime juice and cook 5 minutes.