Although Christians cannot cherish religious pluralism, they must tolerate it… By tolerance I mean allowing other people to hold and to defend their own religious convictions. Tolerance does not mean that everyone has to agree with everyone else. That would not be tolerance at all. The word tolerance itself assumes disagreement, that there is something that must be tolerated. Tolerance thus applies to persons, but not to their errors. It does not require me to endorse your worldview. If you are not a Christian, I do not endorse your worldview. In the context of a friendship I will even try to talk you out of it… Yet it carries out these arguments with humility and civility.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chili, Meats, Tex mex, Posted	6	Servings

INGREDIENTS

1/2	c	Celery; trim; dice
1/4	c	Green onions; trim; dice
2	tb	Lime juice
2	tb	Fresh parsley; minced
1 3/4	tb	Cilantro; minced
		Salt and pepper; to taste
1/2	oz	Sun-dried tomatoes; soaked in
1		Inch boiling water
2 1/8	ts	Garlic
7/8	lb	Part-skim ricotta cheese
1/2	lb	Part-skim mozzarella cheese; shredded
1/2	lb	Light cream cheese; cubed
1/2	c	Parmesan cheese; grated
1/2	ts	Salt
1/4	ts	Ground black pepper
2/3	c	Fresh anise basil

INSTRUCTIONS

Heat a griddle or cast-iron skillet over medium high heat until it is hot.
Toast the chile peppers, turning them and not allowing them to burn, for
1-2 minutes. Let chile peppers cool until they can be handled, then seed
them. Combine peppers with 1 cup water in a small saucepan. Bring to a
boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper
in a food processor. In a large casserole, sauté the chuck in 4 Tbsp. beef
suet over moderately high heat until it is lightly browned. Transfer meat
to a bowl. Add to the casserole, the remaining suet, onions, and garlic,
and cook the mixture over moderate heat, stirring, until the onions are
softened. Add the cumin and cook the mixture over medium low heat,
stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder,
bay leaf, and oregano, and combine the mixture well. Add water to cover
barely. Bring to a boil and simmer, covered, stirring occasionally, and
adding more water, if necessary, to keep the meat covered, for 2 hours
longer. Add salt to taste, simmer uncovered for another hour. Discard bay
leaf. Transfer the chili to a heated serving bowl and serve it with the
sour cream, cheese, onion, chile peppers, beans and tortilla chips.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 04, 1998

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