We live in a post-vocational age. Without any theology of vocation we lapse into debilitating alternatives: fatalism (doing what is required by “the forces” and “the powers”); luck (which denies purposefulness in life and reduces our life to a bundle of accidents); karma (which ties performance to future rewards); nihilism (which denies that there is any good end to which the travail of history might lead); and, the most common alternative today, self-actualization (in which we invent the meaning and purpose of our lives, making us magicians). In contrast the biblical doctrine of vocation proposes that the whole of our lives finds meaning in relation to the sweet summons of a good God (Paul Stevens).

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CATEGORY	CUISINE	TAG	YIELD
Grains		Brunch, Chili, One dish me, Mitch’s fav	16	Servings

INGREDIENTS

8	lb	Lean Round Steak; cut in full 1/2 inch cubes
6	md	Onions; finely chopped
4	md	Green pepper/s; chopped
6		Stalks Celery; chopped
18	lg	Cloves Garlic; minced
15	oz	Tomato paste
11	cn	Red kidney beans; (15 oz.)
2	cn	Canned tomatoes; (28 oz.)
2	cn	Tomato sauce; (28 oz.)
2	qt	Water
6	oz	Chili powder or to taste *
2	tb	Salt or to taste
2	tb	Oregano
8	md	Jalapeno Peppers; Chopped
20	ds	Tabasco sauce
3	tb	Coarsely Ground Black Pepper
		Cooking oil
16		Makes this many quarts

INSTRUCTIONS

* Add 1 Ounce At A Time To Taste
Use a non-aluminum pot for cooking the chili.
1. Using food processor with metal blade or by hand with knife.
2. With processor running drop garlic cloves in one by one, keep running
until garlic sticks to side of bowl.
3. Add onions and chop until finely chopped.
4. Remove, and chop green peppers, celery, and jalapenos.
5. Cut steak into 1/2 inch cubes. If steak is frozen, then thaw partially,
this makes it easier to cut.
6. Cook steak over medium high heat in 1 pound batches until steak seared
nicely.
7. Cook peppers, onions, and celery in batches until just starting to
tenderize, (about 5 minutes). After batch is cooked add it to your large
cooking pot.
8. Add remaining ingredients except salt, pepper and jalapeno peppers to
pot, and simmer uncovered for 2 1/2 hours, stirring occasionally. If the
consistency is the way you like it, then cover and simmer.
9. Now add salt, pepper, and 1/2 of the jalapeno peppers. Stir well, wait a
few minutes. Taste, and add jalapenos to your taste. Check and adjust other
seasonings to your taste. Stirring well and waiting after each addition.
10.Taste after you add anything.
TIP: If your chili is too hot add small amounts of sugar.
NOTES : Updated recipe 8/28/94                Made for years - Excellent
Recipe by: MHM & various recipes
Posted to MC-Recipe Digest by Mitch <mmitch-fay@worldnet.att.net> on Feb
21, 1998

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