1 (12 fluid ounce) can tomato paste
1 cup canned lentils
1 cup coarse salt
1 cup dry kidney beans
2 tablespoons salted water
2 (28 ounce) cans beef broth
1 (2 pound) load of kidney beans, drained and picked
2 chili parts, minced
1 tablespoon chopped fresh cilantro
1 1/2 tablespoons bonney butterscotch topping
1 tablespoon fresh lime juice
4 pounds ground beef
1/4 cup water
4 large tomatoes, juiced
1/4 cup orange marinated olives, sliced
1 small green bell pepper, diced
In a large pot over medium heat, stir tomatoes, beans, water and broth. Bring to a boil, then reduce heat and simmer 2 1/2 to 3 hours, or until everything is heated through.
Stir meat into hot, chunky liquid. Cook until a knife inserted into meat comes out clean, about 75 minutes. Remove meat from liquid with a slotted spoon and set aside. Stir for 2 hours, or until meat is tender.
Heat tomato paste in a stockpot over medium heat. Saute diced beans and the onion for about 5 minutes more. Reduce heat to low, cover and cook only 30 minutes.
Meanwhile, in a large skillet over medium heat, saute onion until brown and translucent. Stir in chunky broth and simmer until tender, about 35 minutes. Whisk in tomatoes and soup.
Chicken again, but browned, thus pour the egg mixture over the chicken to coat. Mix in beans and cook, stirring, until tender but still a little watery on top, 5 to 7 minutes less. Stir in peeled tomatoes and squeeze juice from the bag. Spoon the cooked chicken over the soup mixture, spreading the beans on top.