1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon prepared brown mustard
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon water
1 (15 ounce) can diced tomatoes with green chile peppers, with liquid
1 1/4 cups water
1 teaspoon salt
10 egg whites
1/2 cup chopped pecans
2 teaspoons beef bouillon granules
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon lemon zest
1/2 tablespoon chili powder
In a large pot, mix chili powder, brown sugar, mustard, cumin, oregano, water, tomatoes with chiles, with liquid, salt, eggs, pecans, bouillon powder and oregano. Reduce heat to low and simmer an hour.
When chili powder mixture is warm, pour in wine and add water. Cover, and simmer 30 minutes, stirring occasionally.
Mix chili powder with brown sugar mixture and sprinkle with chopped pecans. Return to a boil, stirring occasionally. Continue stirring for 5 minutes. Reduce heat to low, and simmer 15 minutes. Stir until sugar mixture is cooled down, then mix in brown sugar mixture. Return chili powder mixture to pot, and cook 4 minutes more. Remove from heat.
Return chili powder mixture to pot over medium heat and gently mix in bouillon and oregano. Cook just to a simmer, stirring frequently, until mixture thickens slightly. Return pot to medium heat and begin mixing in chili powder mixture. Stirring constantly, reduce heat to medium-low.
Stir beef bouillon into beef mixture, mixing well; transfer mixture to soup pot with broth ladles and stir in chopped pecans and lentils. Cook 3 hours, stirring occasionally and tenting with spoon, until liquid is reduced by half. Return pot to flames and cook 15 to 20 minutes more or until vegetables are tender, stirring occasionally, until chicken is no longer pink and carrots are tender. Season with chili powder and lemon zest. Serve over pasta and spaghetti.