What procedural steps are to be taken? Matthew 18:15-17 recommends the following steps: First, private rebuke (Mt. 18:15) - do it gently, in love, out of compassion, seeking to encourage; the purpose for private rebuke is to resolve the problem without fueling unnecessary gossip. Second, if private rebuke is unsuccessful, plural rebuke (Mt. 18:16; see also Deut. 17:6; 19:15; Num. 35:30) - who are these others? church leaders? people who know the person? people who know of the sin? Third, if plural rebuke is unsuccessful, public rebuke (Mt. 18:17). Fourth, if public rebuke is unsuccessful, 'excommunication' (Mt. 18:17; 1 Cor. 5:11; Titus 3:10; possibly 2 Thes. 3:14). Fifth, if repentance occurs, restoration to fellowship and reaffirmation of love (2 Cor. 2:6-8; 2 Thes. 3:14-15; Gal. 6:1). Sixth, verses 18-20 affirm that whatever decision is made in the matter, whether the offending person is 'bound' or 'loosed', reflects the will of God in heaven. The promise 'is that God will provide wisdom, guidance, and power for decision-making to the church that is united in its powers regarding the matters of church discipline' (Laney, A Guide to Church Discipline, 76). Thus, the verdict of heaven, so to speak, is consonant with that of the church, before whom the matter was adjudicated.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	Texan		1	Servings

INGREDIENTS

2	lb	Beef; preferably a chuck or round, about, (don't use a fancy cut!) (up to 3)
1/2	lb	The best double-smoked bacon you can find
2	lg	Onions; chopped
1	tb	Ground cumin; (or more to taste)
1	tb	Good quality chili powder; (I use Santa Cruz hot, but adjust this for taste) (up to 2)
1	tb	Paprika; (optional, for color and less heat) (up to 2)
2		Cloves garlic; (optional) (up to 4)
		Water
		Salt and pepper to taste

INSTRUCTIONS

(taught me by an old friend Ed from Texas, as much a Texas boy as there
ever was)
In keeping with all good recipes, measurements are pretty on the fly here.
Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavy
pot, fry the bacon until almost crisp. Scoop it out and set aside (so it
won't get burnt). Then fry the meat in the bacon fat until browned on all
sides -- you may have to do this in batches. Scoop out the meat and add to
the bacon. Saute the onions (and garlic if you're using it) in the bacon.
(Those who really get concerned can drain off some of the fat, but it won't
be true Texan at that point.) When it's soft, throw in the cumin, chile
powder, and paprika and cook briefly. Return the meat, cover with water and
bring it to a boil. Taste and add salt, then cover and set it to simmer for
a couple of hours. Thicken as needed with cornmeal or stale tortillas.
Serve with sour cream or cottage cheese, diced onions and, of course, beer.
Like all good chilis this is best made a day in advance and reheated.
Posted to CHILE-HEADS DIGEST V4 #272 by David Cook <zebcook@pacbell.net> on
Jan 17, 1998

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