Gwrra Chili Entry (winner)

I believe that those sermons which are fullest of Christ are the most likely to be blessed to the conversion of the hearers. Let your sermons be full of Christ, from beginning to end crammed full of the Gospel. As for myself, brethren, I cannot preach anything else but Christ and His Cross, for I know nothing else, and long ago, like the Apostle Paul, I determined not to know anything else save Jesus Christ and Him crucified. People have often asked me, 'What is the secret of your success?' I always answer that I have no other secret but this, that I have preached the Gospel - not about the Gospel, but the Gospel - the full, free glorious Gospel of the living Christ is the incarnation of the Good News. Preach Jesus Christ, brethren, always and everywhere; and every time you preach be sure to have much of Jesus Christ in the sermon. Whenever I get hold of a text, I say to myself, 'There is a road from here to Jesus Christ, and I mean to keep on His track till I get to Him.' 'Well,' said the young man, 'but suppose you are preaching from a text that says nothing about Christ?' 'Then I will go over hedge and ditch but what I will get at Him.' So must we do, brethren; we must have Christ in all our discourses, whatever else is in or not in them. Those who do not like Jesus Christ must have Him preached to them till they do like Him; for they are the ones who need Him most.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Beans, Chicken, Chili, Gwrra, Peppers	1	Servings

INGREDIENTS

		For those people who
		don't
		consider beans in chili
		'proper' you can
		leave them out of this
		dish
		and it still is
		excellent!!

INSTRUCTIONS

frozen, skinless, boneless chicken breasts 2 tbsp chicken boullion
powder 1 quart water 2 tbsp olive oil 3 medium onions, chopped 28 oz
red kidney beans, rinsed and drained (2 - 14oz cans) 14 oz pork and
beans 1 large red pepper, chopped 1 medium green pepper, chopped 38  oz
canned tomatoes, chopped, with liquid (2 - 19oz cans) 11 oz tomato
paste (2 - 5-1/2oz cans) 6 oz chicken stock (from cooking breasts) 3
tbsp parsley 1-1/2 tsp cilantro (mexican) 1 tsp garlic 2-1/2 tsp  cumin
3-1/2 tsps chili powder 2 tbsp hot pepper sauce (watkins  inferno
sauce) 1/2 tsp salt 1/4 tsp mexican pepper blend (watkins)  1/2 tsp
sugar  Mix 2 tbsp chicken boullion powder with water.  Add frozen
chicken  breasts and bring to boil.  When chicken breasts are just done
and  have plumped up, drain, saving some of the chicken stock.  While
draining and cooling, saute the chopped onions in the olive oil until
just tender. Add chopped green and red peppers and saute about 3-4
minutes. Turn heat down to low. Slice the chicken breasts into chunks
and add to pot. Add the drained beans, pork and beans, and spices.
Simmer for about 10-15 minutes. Serve with sourdough bread or buns.
Origin: Sharon Stevens (original recipe) Shared by: Sharon Stevens,
March/94 From: Iris Grayson Date: Mon, 03-1  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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