Scripture never tells us to forgive ourselves. When we try to “forgive” ourselves, we are attempting the impossible. Forgiveness assumes an innocent party has been wronged, and it is the job of the person who has been wronged to forgive. The offending party is the one that receives forgiveness. We are the offender; God is the one who has been wronged, since our sin is rebellion against Him. By focusing on forgiving ourselves, we have taken the spotlight off of God and pointed it at us – making it doubly difficult to let go of our sin! He has forgiven us. We must simply receive that forgiveness and rest in it. That means releasing those sins we want to hold on to, refusing to revisit them in our minds, and allowing the truth of our forgiveness to cover us with His peace. Absolution from the Lord is far more powerful than absolution from oneself.

Charles Swindoll

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Texan	Beef, Main course, Southwest	12	Servings

INGREDIENTS

1/3	c	(approximately) corn oil
6	lb	Beef chuck; in 1/2-inch cubes
	c	Minced onion
1/3	c	Minced garlic
3	c	(approximately) beef broth
3	c	Flat beer
1 1/2	c	Water
1/4	c	High-quality chili powder; or more, to taste
6	lb	Tomatoes (three 2 lb. cans); drained and chopped
1/3	c	Tomato paste
1 1/2	tb	Minced fresh oregano
3	tb	Cumin seed
		Salt; to taste
		Cayenne pepper; to taste
		Masa harina or cornmeal; if needed

INSTRUCTIONS

1. In a large heavy skillet over moderately high heat, warm 3 tablespoons
of the oil. Brown beef in batches, adding more oil as necessary and
transferring meat with a slotted spoon to a large stockpot when well
browned. Do not crowd skillet.
2. Reduce heat to moderately low. Add onion and garlic and saute until
softened (about 10 minutes). Add to stockpot along with broth, beer, the
water, chili powder, tomato, tomato paste, and oregano.
3. In a small skillet over low heat, toast cumin seed until fragrant; do
not allow to burn. Grind in an electric minichopper or with a mortar and
pestle. Add to stockpot.
4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more
chili powder to taste. Reduce heat to maintain a simmer and cook, partially
covered, until beef is tender (about 1-1/2 hours). Check occasionally and
add more broth if mixture seems dry. If chili is too thin when meat is
tender, stir in up to 2 tablespoons masa harina. Cook an additional 5
minutes to thicken. Serve chili hot.
NOTES : No Texan worth his or her ten-gallon hat would put beans in chili.
This one's all beef, calling on beer and freshly ground cumin to give it
distinction. Masa harina, the finely ground corn used for corn tortillas,
is often used to thicken soups or chili. It is available in Latin markets
and some supermarkets.
Posted to recipelu-digest Volume 01 Number 576 by "catspaw@inetnow.net"
<catspaw@inetnow.net> on Jan 22, 1998

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