Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy	Dutch	Maindish	8	Servings

INGREDIENTS

3	tb	Vegetable oil
2	lg	Onions; chopped
2		Green peppers; chopped
4		Cloves garlic; minced
1	lb	Beef stew meat; cut into 1-inch cubes
2	lb	Boneless pork butt
1	cn	(28-oz) whole tomatoes; reserve liquid (up to)
1/3	c	Chili powder (up to)
2		Jalapeno chili peppers; chopped (remove seeds)
2	tb	Ground cumin
1	ds	Cayenne pepper
		Salt (optional)
		Freshly ground black pepper
2	c	Black beans; cooked
1/2	c	Dry red wine
		Cheddar cheese; grated
		Fresh cilantro; chopped
		Red onions; chopped
		Sour cream

INSTRUCTIONS

Date: Wed, 1 May 1996 08:40:04 -0700 (PDT)
From: JUDI MAE PHELPS <jphelps@shell.portal.com>
Heat oil in large Dutch oven over medium-high heat.  Add 2 onions, bell
peppers, and garlic and saute until tender, about 14 minutes. Transfer
mixture to a bowl using a slotted spoon. Add beef and pork to pan and cook
over medium-high heat until meat is no longer pink, stirring occasionally,
approximately 8 minutes or so.  Return onion mixture to pan. Now add
tomatoes with the reserved liquid, chili powder, chili peppers, cumin, and
cayenne pepper. Season with salt (optional) and pepper. Cover the pan and
simmer until beef and pork are just about tender (stir the pan every once
in a while), about 1 hour.
Add black beans and the wine to chili.  Simmer uncovered until meat is
tender and the chili begins to thicken.  This will probably take about 25
minutes.  When chili is finished, ladle into bowls.  Serve with cheese,
cilantro, red onions and sour cream in separate little bowls.
Judi's notes:  I usually add about 1/4 cup water or beef broth once or
twice during the cooking process if it appears too dry.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
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“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”