When the believer is smarting under the rod let him not say, God is now punishing me for my sins. That can never be. That is most dishonoring to the blood of Christ. God is correcting thee in love, not smiting in wrath. Nor should the Christian regard the chastening of the Lord as a sort of necessary evil to which he must bow as submissively as possible. No, it proceeds from God’s goodness and faithfulness, and is one of the greatest blessings for which we have to thank Him. Chastisement evidences our Divine son-ship: the father of a family does not concern himself with those on the outside: but those within he guides and disciplines to make them conform to his will. Chastisement is designed for our good, to promote our highest interests. Look beyond the rod to the All-wise hand that wields it!

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chili, Wp	4	Servings

INGREDIENTS

1	tb	Oregano
2	tb	Paprika
2	tb	MSG (monosodium glutamate)
9	tb	Chili powder, light
4	tb	Cumin
4	tb	Beef bouillon
		(instant, crushed)
24	oz	Old Milwaukee beer
2	c	Water
4	lb	Extra lean chuck,
		Chili grind
2	lb	Extra lean pork,
		Chili grind
1	lb	Extra lean chuck,
		Cut into 1/4" cubes
2		Large onions, finely chopped
10		Cloves garlic,
		Finely chopped
1/2	c	Wesson oil or kidney suet
1	ts	Mole (powdered),
		Also called mole poblano
1	tb	Sugar
1	ts	Coriander seed (from Chinese
		Parsley, cilantro)
1	ts	Louisiana Red Hot Sauce
		(Durkee's)
8	oz	Tomato sauce
1	tb	Masa Harina flour
		Salt to taste

INSTRUCTIONS

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water.  Let simmer.
In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet.  Drain and add to simmering spices.  Continue
until all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet.  Add to spices
and meat mixture.  Add water as needed.  Simmer 2 hours.  Add mole,
sugar, coriander seed, hot sauce and tomato sauce.  Simmer 45 min.
Dissolve masa harina flour in warm water to form a paste.  Add to
chili.  Add salt to taste.  Simmer for 30 minutes.  Add additional
Louisiana Hot Sauce for hotter taste.
Makes 1 pot.
These recipes were posted to the fidonet COOKING echo by Wesley Pitts
in August 1993, and edited for Meal-master import by David Harmon.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip

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