Name: Beef Chili, Texas Style - James Mcnair
Ingredients: 3 lb Round roast; trimmed; 3 tb Safflower oil; 2 c Yellow onion; finely chopped; 1 tb Garlic; minced; 3/4 c Ground chili powder; preferable freshly ground from dried ancho or pasilla peppers; 1 tb Ground cumin; 1/2 c Unbleached flour; Salt and pepper; Cayenne; 3 c Tomato sauce; 4 c Cooked pinto beans

Any and every time we indulge in pornography, we deny the precious gospel truth that every man and woman possesses inherent dignity, not to be solicited and sold for sex, but to be valued and treasured as excellent in the eyes of God. People are not inferior objects to be used and abused for selfish, sexual, sensual pleasure; they are equal image bearers of the God who loves and cares for them. We may scoff at how pre-Civil War churchgoers justified slaves in their backyards, but aren't we dangerously like them when we participate in pornography (and promote the sex slavery to which it is inextricably tied) in our own homes?

David Platt

CATEGORY	CUISINE	TAG	YIELD
Grains	Dutch		12	Servings

INGREDIENTS

3	lb	Round roast; trimmed
3	tb	Safflower oil
2	c	Yellow onion; finely chopped
1	tb	Garlic; minced
3/4	c	Ground chili powder; preferable freshly ground from dried ancho or pasilla peppers
1	tb	Ground cumin
1/2	c	Unbleached flour
		Salt and pepper
		Cayenne
3	c	Tomato sauce
4	c	Cooked pinto beans

INSTRUCTIONS

Quickly rinse the beef under running cold water and pat dry with paper
towels. Chop the beef with a sharp knife or food processor, or cut it into
1/2-inch cubes. Reserve.
Heat the oil in a dutch oven or other heavy pot over medium heat. Add the
onion and cook until soft, about 5 minutes. Add the beef and garlic and
cook until the meat is just past the pink stage. Add the chili powder,
cumin, flour, and salt, black pepper, and cayenne to taste; mix well. Stir
in the tomato sauce, reduce the heat, and simmer, uncovered, until the
flavors are well-blended, about 1 hour. Stir in the cooked beans, if using,
the last 20 minutes of cooking. Add a little water to the pot anytime
during the cooking if the mixture begins to dry out.
Serves 12.
NOTES : "This easy yet tasty version comes from my sister Martha, who wraps
it in warm tortillas with an array of toppings (grated jack cheese, chopped
red onion, chopped tomato, chopped cilantro, shredded lettuce, salsa). It
is also good served in bowls with the garnishes passed."
Recipe by: Beef - James McNair
Posted to MC-Recipe Digest V1 #1009 by KSBAUM <KSBAUM@aol.com> on Jan 14,
1998

A Message from our Provider:

“Can’t change? Jesus frees us”