Down Home Dig-in Chili – We Love God!

When Charles Spurgeon was asked how these two grand, biblical doctrines could be reconciled, he responded as a real heir of the Puritans: “I didn't know that friends needed reconciliation.” He went on to compare these two doctrines to the rails of a track upon which Christianity runs. Just as the rails of a train, which run parallel to each other, appear to merge in the distance, so the doctrines of God’s sovereignty and man’s responsibility, which seem separate from each other in this life, will merge in eternity. The Puritans would wholeheartedly concur. Our task, they said, is not to force their merging in this life but to keep them in balance and to live accordingly. We must thus strive for experiential Christianity that does justice both to God’s sovereignty and to our responsibility.

Joel Beeke

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy	Mexican	Mexican	8	Servings

INGREDIENTS

1/4	c	Lard or vegetable oil
2		Onions finely chopped
2		Green bell peppers chopped
1		Celery stalk. choppad
2		Garlic cloves, minced
2 1/2	lb	Stewing beef, chuck chopped
2	lb	Pork shoulder, Boston butt
		chopped
		Salt and freshly ground
		pepper
4		14 1/2 oz stewed tomatoes
		drained liquid reserved
		chopped
1		Bottle, 12 oz pale ale
7	T	Chili powder, or to taste
4		Jalapeno chilies seeded
		minced
1	t	Cayenne prpper
1	t	Cumin
		Hot pepper sauce
		Chopped green unions
		Grated cheddar cheese
		Sliced avocado

INSTRUCTIONS

Melt lard in heavy large pot over medium heat. Add finely chopped
onions, bell peppers, celery, and garlic and saute until onions are
translucent, about 10 minutes. Remove vegetables using slotted spoon
and set aside.  Increase heat to high. Add beef and pork; sprinkle with
salt and  pepper. Cook until browned, stirring frequently, about 10
minutes.  Return vegetables to pot. Add tomatoes, ale, chili powder
chilies,  cayenne and cumin. Reduce heat, cover partially and simmer 2
hours,  adding reserved tomato liquid if chili appears dry. Taste and
adjust  seasoning with salt and pepper. Uncover and simmer until
thickened  and meat is tender, 2 more hours.  Season chili with hot
pepper sauce. Serve with green onions, cheddar  cheese, avocado and
sour cream.  Note: Meats in chili should always be chopped, never
ground. The food  processor does a good job, but just a few quick jolts
are enough.  This is a rather tame chili but more hot pepper sauce can
intensify  the flavor. TASTE FIRST.  Recipe by: Bon Appetit November
1988 Posted to MC-Recipe Digest V1  #767 by Dianne Larson Ward
<dianne@olynet.com> on Aug 30, 1997

A Message from our Provider:

“Forgiveness is not automatic”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 568 Calories From Fat: 321 Total Fat: 35.5g Cholesterol: 128.4mg Sodium: 1194.1mg Potassium: 1469.7mg Carbohydrates: 27.4g Fiber: 9.5g Sugar: 11.1g Protein: 39.2g