One of the great dangers with constant guilt: we learn to ignore our consciences. If we are truly sinning, we need to repent and implore the Lord to help us change. But if we aren’t sinning, if we are perhaps not as mature as we could be, or are not as disciplined as some believers, or we are making different choices that may be acceptable but not extraordinary, then we should not be made to feel guilty. Challenged, stirred, inspired, but not guilty.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Meat	4	Servings

INGREDIENTS

1 1/2	lb	Chili meat
2		Onions; chopped
1		Clove garlic; minced
2	tb	(heaping) chili powder
1/4	ts	Oregano
2	cn	(1-lb) tomatoes
2	cn	(1-lb) dark red kidney beans

INSTRUCTIONS

Use lean, ground chili meat (not less than 77% lean). Combine meat, onions
& garlic & brown in an iron pot. Add chili powder & oregano & continue
browning. When onions are translucent, add tomatoes & then kidney beans. On
low heat, simmer for 1 hour with lid on, stirring occasionally. Add 1
teaspoon salt or salt to taste & simmer 15 more minutes.
MRS ROBERT (MARGIE) BEARD
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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