Name: Three-Chile Sirloin Chili
Ingredients: 2 tb Olive oil; 2 lb NY strip steak; cut in 1" cubes; 1/2 c Diced red onions; 1 c Cooked black beans; 2 c Cooked pozole or hominey; 1 1/2 c Diced plum tomatoes; 2 tb Tomato paste; 2 Serrano chiles; sliced; 1 Jalapeno chile; seeded and minced; 2 Poblano chiles; roasted, seeded; and chopped; 1 c Fresh corn kernels; 1 tb Minced garlic; 1 1/2 c Chicken broth; 1 tb Numex chili powder; 1/2 tb Cumin; 2 ts Salt; 1 tb Masa harina mixed with a little water

The measure of a church, the character of a church is not made known, by how well it entertains young people; the character of a church is made known by how well it embraces old people. The character of a church is not how well it can capture the lighthearted, who are alive and young; its how well it can capture and hold the heart broken...the grieving. How does it deal with the suffering? How does it deal old age? How does it deal with cancer How does it deal with love?...loving people at the worst times of life? That's the measure of a church. Anybody can draw a crowd; anybody can put on an event. Anybody can do a rock concert and attract young people who are just looking for the next gig. The measure of a church is, how does it sustain relationships with people all the way to the grave...fully embrace them, love them, right unto death. That's the measure of a church... The measure of this church can not be known by sitting here on a Sunday and listening to this that's going on up here... The measure of this church is seen in the hardest times of life, the most grievous times of life, the agonies of life, long drawn-out slow deaths or terrible accidental deaths; and how this church embraces people at the low points and the hard points of life. That's the measure of a church.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Texan	Meat	4	Servings

INGREDIENTS

2	tb	Olive oil
2	lb	NY strip steak; cut in 1" cubes
1/2	c	Diced red onions
1	c	Cooked black beans
2	c	Cooked pozole or hominey
1 1/2	c	Diced plum tomatoes
2	tb	Tomato paste
2		Serrano chiles; sliced
1		Jalapeno chile; seeded and minced
2		Poblano chiles; roasted, seeded; and chopped
1	c	Fresh corn kernels
1	tb	Minced garlic
1 1/2	c	Chicken broth
1	tb	Numex chili powder
1/2	tb	Cumin
2	ts	Salt
1	tb	Masa harina mixed with a little water

INSTRUCTIONS

Date: Sun, 11 Feb 1996 08:40:37 -0600
From: Judy Howle <howle@EbiCom.net>
Here are some "no beans" recipes for you Texans.  Personally, I like beans
in my chili, but eat it both ways.
(Recipe by Jacqueline H. McMahan adapted from chili served at the Inn of
the Anasazi, Santa Fe, NM)
Heat oil, add meat (in batches) and sear.  Remove and set aside.  When all
meat is seared, return to pot.  Add remaining ingredients except masa
harina. Cook, stirring, until slightly thickened, about 20 minutes. Stir in
masa harina. Serve with warm corn tortillas.
CHILE-HEADS DIGEST V2 #238
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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