Chili Con Carne And Chili Cheddar Shortcakes Part 1/2

You begin by quieting your heart with a simple reading of the text. Then you meditate, perhaps on a single word or phrase from the text, and in so doing intentionally avoid what might be considered an “analytical” approach. In essence, the goal here is to wait for the Spirit’s illumination so that you will arrive at meaning. You wait for Jesus to come calling. Once the word is given, you go on to pray. After all, prayer is dialogue with God. God speaks through his Word and the person speaks through prayer. Eventually, this prayer becomes contemplative prayer, and it gives to us the ability to comprehend deeper theological truths. It sounds wonderfully pious… [However] it substitutes intuition for investigation. It prefers mood and emotion to methodical and reasoned inquiry. It equates your spirit to the Holy Spirit.

David Helm

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Vegetables, Meats		Chili	6	Servings

INGREDIENTS

		For The Shortcake Biscuits:
1 1/2	c	All-purpose flour
2	t	Double-acting baking powder
1/2	t	Baking soda
1/2	t	Salt
2	T	Cold unsalted butter
		Cut Into Bits
1/4	lb	Sharp Cheddar
		Grated Coarse, Abt 1 1/2
		Cups), Cups
4		2-Inch Pickled Jalapeo
		Chiles
		Seeded/Minced
		wear rubbergloves
1	c	Sour cream
		For The Chili Con Carne:
2		Onions/Abt 3 Cups
		Chopped
1/4	c	Vegetable oil
1	T	Minced garlic
2		Carrots, sliced thin
3	lb	Boneless beef chuck
		Ground Coarse In Batches
1/4	c	Chili Powder
1	T	Ground Cumin
2	T	Paprika
1	T	Crumbled Dried Organo
1	T	Dried Hot Red Pepper Flakes
		Or To Taste
16	oz	Tomato Sauce
1 1/4	c	Beef Broth
3	T	Cider Vinegar
19	oz	Can Kidney Beans
		Rinsed And Drained
2		Green Bell Peppers
		Chopped

INSTRUCTIONS

MAKE THE SHORTCAKE BISCUITS :  Into a bowl sift together the flour,
the baking powder, the baking soda, and the salt, add the butter, and
blend the mixture until it resembles coarse meal. Stir in the Cheddar
and the chilies, add the sour cream, and stir the mixture until it
just forms a soft but not sticky dough. Knead the dough gently 6  times
on a lightly floured surface, roll or pat it out 1/2 inch  thick, and
with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the  rounds on
an ungreased baking sheet in the middle of a preheated  425F. oven for
15 to 17 minutes, or until they are golden. See part 2  Recipe By     :
From:                                 Date: 05/28  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1426 Calories From Fat: 896 Total Fat: 99.9g Cholesterol: 260.3mg Sodium: 1706.7mg Potassium: 1581.4mg Carbohydrates: 59.5g Fiber: 12.9g Sugar: 9.3g Protein: 72.4g