Name: Chili Con Carne
Ingredients: 2 lb Ground beef (patinho); 3 lg Onions; chopped; 4 Cloves garlic; minced; 1 cn Beer; 6 Ripe tomatoes; peeled,seeded and, chopped or; 1 cn Tomatoes; 2 tb Ground cumin; 2 tb Dried oregano; 4 Chili peppers; chopped; 1 tb Dried chili; 1 pn Cayenne pepper; or to taste; 2 Bell peppers seeded and; chopped; 2 tb Canola oil; 2 tb Olive oil; 4 tb Corn flour; 1 ts Brown sugar; 1 tb Thyme; Salt and freshly ground pepper, to taste; 1/2 lb Kidney beans cooked with 2 Tbs brown sugar (optional); 1 hour, stirring occasionally.

Summary of Principles for Christian Stewardship: 1. Giving is to be in proportion to wealth - 1 Cor. 16:2; 2 Cor. 8:3, 11, 12; 9:8-11 (precisely what percentage that might be is never stated by Paul). 2. Giving is to be regarded as a privilege; indeed, it is an act of worship and praise - 2 Cor. 8:4; Phil. 4:15-18. 3. Giving is to be voluntary, not forced - 2 Cor. 8:3,11-12; 9:5,7. 4. Giving is to be preceded by the dedication of oneself to the Lord's work in whatever capacity possible - 2 Cor. 8:5. 5. Giving is to be characterized by a spirit of reciprocity - 2 Cor. 8:13-15. 6. The administration of Christian giving should take into consideration the principles [of integrity] that governed Paul's approach to the collection [he assembled] - 2 Cor. 8:16-24. 7. Giving is to be characterized by forethought and prayer - 2 Cor. 9:7. 8. Giving must never be characterized by sorrow over money lost or by covetousness - 2 Cor. 9:5, 7. 9. Giving should always be cheerful and joyous - 2 Cor. 9:7. 10. Giving should not be undertaken with a view to personal enrichment; rather, one should give with the expectation that God will supply the giver with abundance for additional giving - 2 Cor. 9:8-11. 11. All giving is to be understood as finding its source, power, and pattern in the grace of God in Christ - 2 Cor. 8:1,9; 9:14-15.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Main course, Meats	1	Servings

INGREDIENTS

2	lb	Ground beef (patinho)
3	lg	Onions; chopped
4		Cloves garlic; minced
1	cn	Beer
6		Ripe tomatoes; peeled,seeded and, chopped or
1	cn	Tomatoes
2	tb	Ground cumin
2	tb	Dried oregano
4		Chili peppers; chopped
1	tb	Dried chili
1	pn	Cayenne pepper; or to taste
2		Bell peppers seeded and; chopped
2	tb	Canola oil
2	tb	Olive oil
4	tb	Corn flour
1	ts	Brown sugar
1	tb	Thyme
		Salt and freshly ground pepper, to taste
1/2	lb	Kidney beans cooked with 2 Tbs brown sugar (optional)
	1	hour, stirring occasionally.

INSTRUCTIONS

1. Brown beef in 2 Tbs of the hot oils ( canola and olive), it will release
liquid before it browns.( this should take about half an hour) Set aside
2. In another pan cook onions in 2 tbs of the oil until it starts to change
color. Stir in bell pepper and cook until soft.
3. Add garlic and cook 1 minute.
4. Stir in cumin, oregano, peppers, chilis and thyme. Cook 1 minute.
5. Stir in browned beef,season with salt and pepper
6, Pour beer and cook until foam disappears
7. Stir in tomatoes and sugar and bring to a boil and simmer uncovered for
8. Sprinkle the corn meal and stir well. Cover pan and simmer 2 hours. Stir
a few times.
9. Add beans and some of the liquid they were cooked in. Cook 10 minutes.
10    Check seasonings. Serve topped with chopped green onions
Recipe by: Miriam Podcameni Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Sep 18, 1997

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