Making Christ Known
by Kathye Hamm
Grace and Peace be with you from our Savior Jesus Christ, Amen.
Thank you! Thank you to all who came to, worked at, planned and prepared for, and participated in our Synod Assembly, Chrism Mass Gatherings, and Chili with the Bishop Dinners over the past few months! It has been a very busy spring, and I am happy to say I feel blessed for all the ways we have been “church together” on these occasions. I am already looking forward to gathering with you next year!
It has been good to connect with you and to hear the stories of the witness that is being offered more than 200 times every day in the territory of our Sierra Pacific Synod. In more than 200 places every day, our work and witness is making a difference in the lives of thousands of people in northern California and northern Nevada! This is no small thing – it is and continues to be a great gift to the people we have been called to serve. Thank you for ALL you are doing to make Christ known! It was a blessing to hear the stories of the congregations who shared their witness at our Synod Assembly and over chili when we gathered around the conferences of our Synod.
As promised at the Chili with the Bishop Dinners, I am sending you the recipe for my Mom’s (Eleanor’s) Chili recipe, including the “secret” ingredient! Gather 25-30 of your friends, and enjoy!
4 lbs. Ground Chuck (80/20 ground beef)
1 lb. Ground Pork
3 T Olive Oil
4 lge. Onions, diced
1 head parsley, finely chopped
1 T Paprika
6 cloves garlic, minced
1 T Salt
2 T Cumin, ground
1/3 Cup Gebhardt’s Chili Powder
2T California Chili Powder
½ t ground Cloves (the secret ingredient!)
3 lg. cans Crushed Tomatoes
3 15 oz. cans Tomato Sauce
2 lg. cans pinto beans, drained
2 lg. cans kidney beans, drained
2 lg. cans black beans, drained
Brown the meat over medium heat, add onions, parsley and spices. Simmer for 20 minutes. Add crushed tomatoes and tomato sauce, simmer for 20 more minutes, stirring occasionally. Add the drained beans, turn heat to low, cook for 3 hours, stirring occasionally. Serve with chopped onions, grated cheese, sour cream, and crushed saltine crackers, corn bread and/or sourdough bread. Enjoy!
December 12, 2017
December 05, 2017
November 28, 2017