Name: Old Ebbitt's Grill White Bean Chili
Ingredients: 1 lb White navy beans; 1 sm Red bell pepper; diced; 1 sm Green bell pepper; diced; 1 md Spanish onion; diced; 2 tb Olive oil; 7 c Chicken stock; 2 Cloves garlic; diced; 2 ts Cumin; or to taste; 3 ts Chili powder; or to taste; 3 Plum tomatoes; chopped; Salt and pepper to taste; 3 Whole bone-in chicken breast; ; (14 to 16 ounces); 2 tb Olive oil; 1 ts Chili powder; 1 ts Cumin; 1 tb Diced garlic; 2 tb Chopped fresh cilantro; Salsa for topping; 4 Quesadillas* or corn bread; Chopped fresh cilantro for; Garnish

Seven laws for running the [Christian] race. 1. Run to win: “Do you not know that in a race all the runners run, but only one gets the prize? Run in such a way as to get the prize” (1 Corinthians 9:24-25). 2. Observe strict discipline: “Everyone who competes in the games goes into strict training… I beat my body and make it my slave so that after I have preached to others, I myself will not be disqualified” (1 Corinthians 9:25-27). 3. Don’t look back: “Brothers, I do not consider myself yet to have taken hold of it. But one thing I do: Forgetting what is behind and straining toward what is ahead, I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus” (Philippians 3:13-14). 4. Get constant encouragement: “Therefore, since we are surrounded by such a great cloud of witnesses, let us…run with perseverance the race marked out for us. Let us fix our eyes on Jesus, the author and perfecter of our faith, who for the joy set before him endured the cross, scorning its shame, and sat down at the right hand of the throne of God. Consider him who endured such opposition from sinful men, so that you will not grow weary and lose heart” (Hebrews 12:1-3). 5. Throw off restraints: “Let us throw off everything that hinders and the sin that so easily entangles, and let us run with perseverance the race marked out for us” (Hebrews 12:1). 6. Discount pain: “And now, compelled by the Spirit, I am going to Jerusalem, not knowing what will happen to me there. I only know that in every city the Holy Spirit warns me that prison and hardships are facing me. However, I consider my life worth nothing to me, if only I may finish the race and complete the task the Lord Jesus has given me-the task of testifying to the gospel of God's grace” (Acts 20:22-24). 7. Don’t let up until you cross the line: “For I am already being poured out like a drink offering, and the time has come for my departure. I have fought the good fight, I have finished the race, I have kept the faith. Now there is in store for me the crown of righteousness, which the Lord, the righteous Judge, will award to me on that day-and not only to me, but also to all who have longed for his appearing” (2 Timothy 4:6-8).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Poultry, Mexican	6	Servings

INGREDIENTS

1	lb	White navy beans
1	sm	Red bell pepper; diced
1	sm	Green bell pepper; diced
1	md	Spanish onion; diced
2	tb	Olive oil
7	c	Chicken stock
2		Cloves garlic; diced
2	ts	Cumin; or to taste
3	ts	Chili powder; or to taste
3		Plum tomatoes; chopped
		Salt and pepper to taste
3		Whole bone-in chicken breast
		; (14 to 16 ounces)
2	tb	Olive oil
1	ts	Chili powder
1	ts	Cumin
1	tb	Diced garlic
2	tb	Chopped fresh cilantro
		Salsa for topping
4		Quesadillas* or corn bread
		Chopped fresh cilantro for
		Garnish

INSTRUCTIONS

FOR THE BEANS
FOR THE CHICKEN
TO SERVE
For the beans: Soak beans overnight in water to cover.  Drain.  Over low
heat, stir peppers and onion in olive oil for one minute. Add beans and
saute over medium heat for 5 minutes, stirring constantly. Add stock,
garlic, cumin and chili powder. Simmer, uncovered, until beans are soft,
about 1 1/2 hours, adding more broth as necessary. Stir in tomatoes about
20 minutes before beans are done and season to taste with salt and pepper.
To Roast the chicken: Crack the breast bones to flatten.  Rub breasts with
oil and season with remaining ingredients. Then roast in a preheated 350
degree oven about 30 minutes, being sure not to overcook. Cool slightly and
remove meat form bones.  (If boneless breasts are used, grilling is
preferable since they would dry out quickly if roasted.)
To Serve: Place a generous portion of beans in large, flat soup bowl. Slice
chicken thinly, keeping skin on (skin may be removed, but some of the
seasoning will be lost) and place on top of the beans. Garnish with salsa,
sour cream, cilantro, and a warm quesadilla.
*Make quesadillas by topping a soft flour tortilla with about 1/4 cup
grated cheddar cheese, 2 T sour cream, and hot peppers to taste. Fold each
into quarters and warm through in a 350F oven.
Posted to EAT-L Digest 24 Sep 96
Date:    Wed, 25 Sep 1996 06:23:06 -0400
From:    Betsy Burtis <ebburtis@IX.NETCOM.COM>

A Message from our Provider:

“Have you made God smile today?”