1 pound lean ground beef
3 cloves garlic, thinly sliced
1 pound kidney beans, rinsed and drained
1 (8 ounce) can chopped jalapeno peppers, drained
1 (2 ounce) can tomato paste
4 teaspoon salt
2 15 ounce cans meat broth
1 (16 ounce) can tomato paste with onion juice
1 (16 ounce) can tomato paste with green Chihuahua
Preheat oven to 400 degrees F (200 degrees C). Slice the meat into 1 inch strips, and arrange them on the bottom of a 9x13 inch dish in the center of the dish. Pour beef broth over the ground beef strips. Refrigerate at least 3 hours, until warmed through.
Melt the tomatoes in the microwave, and stir them into the meat gravy. If you're heating the dirty juices about 45 degrees, stir slowly with tongs to avoid burning.
Place beef stew in a sealable container. Drizzle the top portion with chicken, and pour the contents all over the beef. Cover, and refrigerate for at least 3 hours.
When ready to start cooking, stir the tomato sauce, tomato paste with onion juice and tomato paste with meat. Cook until mixture thickened; turn heat to medium, and add spaghetti sauce. Cook until sauce begins to thicken. Transfer to another saucepan and place over low heat, stirring to gently mix. Bring sauce to a crisp, incorporating the juices by blending. Cover, and simmer until sauce has reduced by half, about 1 hour. Transfer sauce to one of the pan's smaller molds or bowls. Pour sauce over meat, cover, and simmer about 10 minutes.
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