In addition to the outward general call to salvation, which is made to everyone who hears the Gospel, the Holy Spirit extends to the elect a special inward call that inevitably brings them to salvation. The external call (which is made to all without distinction) can be, and often is, rejected; whereas the internal call (which is made only to the elect) cannot be rejected; it always results in conversion. By means of this special call the Spirit irresistibly draws sinners to Christ. He is not limited in His work of applying salvation to man's will, nor is He dependent on man's cooperation for success. The Spirit graciously causes the elect sinner to cooperate, to believe, to repent, to come freely and willingly to Christ. God's grace, therefore, is invincible; it never fails to result in the salvation of those to whom it is extended.

H. Wayne House

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Mexican	Beans/legum, Chiles, Chilis & st	3	servings

INGREDIENTS

1	cn	(16 oz) black beans; rinsed & drained
1	md	Onion; chopped
3		Cloves garlic
1 1/2	tb	Vegetable oil
1/2	tb	Ground cumin
3 2/3	c	Water
1 1/2	oz	Dried ancho chiles (about 2-3); stem/seed/tear
1		Chipotle chile; (either dried or in adobo)
1	cn	(14 oz) tomatoes including juice; puree coarsely
1/2	c	Vegetable broth
1/2		Orange bell pepper (or red); chopped
1/2	ts	Dried mexican oregano; crumbled
1/8	c	Fresh coriander (cilantro); or to taste
2	tb	Fresh lime juice
		Avocado salsa; or your favorite
		Sour cream; as garnish

INSTRUCTIONS

In a hot pan over medium heat, saute onions and garlic until onions
are soft. When soft, add cumin. Saute a few minutes. Add canned
beans. Saute for a couple of minutes. Set aside.
In small pan on medium heat, slightly char the ancho pieces. When you
start to smell their fragrance, remove them and put them in a blender
with the water. Puree until smooth. Set aside.
Into the crockpot, onion-bean mixture, pureed chiles, and the rest of
the ingredients except the salsa, cilantro and lime juice. Cook on
LOW 8-9 hours. At 7 hrs, add lime juice. Cook for another hour or so
until it tastes right TO YOU.
To serve: put chili over white rice or grits, garnish with salsa and
sour cream. Maybe some chopped cilantro too.
NOTES : Notes: I adapted this from The Best of Gourmet (Featuring the
Flavors of Italy), p. 167. The original recipe called for cooking the
dried beans with the onions and garlic. I quickened it by using the
canned beans.
Also, I used vegetable broth instead of chicken broth and I used
orange bell pepper instead of red. I also put some ground coriander
seed in the chile instead of some of the cilantro.
I added a chipotle pepper for some smokiness. You can use either the
reconstituted dried ones or one from a can of chipotle en adobo,
whichever you have available.
Recipe by: The Best of Gourmet
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jul 28,
1999, converted by MM_Buster v2.0l.

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