God doth not will [sin] directly, and by an efficacious will. He doth not directly will it, because He hath prohibited it by His law, which is a discovery of His will; so that if He should directly will sin, and directly prohibit it, He would will good and evil in the same manner, and there would be contradictions in God’s will: to will sin absolutely, is to work it (Psalm 115:3): “God hath done whatsoever He pleased.” God cannot absolutely will it, because He cannot work it. God wills good by a positive decree, because He hath decreed to effect it. He wills evil by a private decree, because He hath decreed not to give that grace which would certainly prevent it. God doth not will sin simply, for that were to approve it, but He wills it, in order to that good His wisdom will bring forth from it. He wills not sin for itself, but for the event.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Poultry, Chili	8	Servings

INGREDIENTS

1	ts	Lemon pepper
1	ts	Cumin seed
4		Chicken breast halves
1	ts	Olive oil
1		Garlic clove, minced
1	c	Chopped onions
18	oz	Frozen Shoepeg White Corn, t
8	oz	Cans diced green chiles, und
1	ts	Ground cumin
3	tb	Lime juice
30	oz	Great northern beans, undrai
2/3	c	Crushed tortilla chips
1 1/2	oz	Shredded Monterey Jack chees
22	oz	Tomatillos chopped drained *
1/2	c	Chopped onion
1/2	c	Chopped fresh cilantro or pa
1		Jalapeno pepper, chopped
1		Garlic clove, minced
1/2	ts	Lemon pepper
1/2	ts	Dried oregano leaves
1/2	ts	Adobo seasoning or garlic po
3	tb	Lime juice

INSTRUCTIONS

CHILI
SALSA
2 1/2 cups water *If tomatillos are not available, substitute green
tomatoes. **Adobo is a seasoning available at Hispanic food stores. In a
large saucepan, combine water, lemon pepper, and cumin seed; bring to a
boil. Add chicken breast halves. Reduce heat to low; cover and simmer 20-28
minutes or until chicken is fork tender and juices run clear. Remove
chicken from bones; cut into 1-inch pieces. Return chicken to saucepan.
Spray medium skillet with cooking spray; heat over medium heat. Add minced
garlic; cook, stirring, for 1 minute. Remove from pan; add to chicken
mixture. Add onions to skillet; cook, stirring, until tender. Add cooked
onions, corn, chiles, ground cumin and lime juice to chicken mixture. Bring
to a boil. Add beans; cook until thoroughly heated. Salsa: Combine all
salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend
flavors. To serve, place some tortilla chips and cheese in 8 individual
soup bowls; ladle hot chili over cheese. Serve with the salsa.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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