Posted by: William | April 7, 2008

Chicken Chili & Things That Promote Community

I remember back when I first started serving as a youth leader we were having these weekly leadership meetings. The church we were part of didn’t have any kind of college age ministry, so the youth leadership team kind of became that ministry. Pretty much everyone college aged at the church was on the “team” and every week we would get together for some teaching, prayer and sometimes some kind of worship. It was a good time for most, although in hindsight there were all kinds of things inherent to the ministry that I definitely wouldn’t agree with today.

I remember one week we did a spiritual gift inventory test in order to learn what our spiritual gifts were. If I remember correctly, I’m a prophetic apostle with the gift of healing, flight and time travel. Alright, that was a joke, but needless to say, the inventories were a little bit off the wall in their assessment. I don’t really remember exactly what it determined my spiritual gifts were, but I do remember scoring pretty high in the “hospitality” category (I didn’t know you needed that spiritual gift to be hospitable… who woulda thunk it?); maybe it was marking “yes” on the question asking, “Do you enjoy being hospitable?”. Regardless of the test, that assessment has definitely been reflected in my life. I love to entertain people, I love to feed people, and I love to invite people over and help create a friendly, comfortable environment for people to make new friends or become closer with current friends. In that world of hospitality, one of my favorite things to do is to cook. I really enjoy putting my mind to learning new types of food—I’ve been told that I’m going to make a woman very happy and fat one day.

So, I think today I’m going to try something new. I’m going to share with you my most recent favorite recipe (Ha, this is pretty weird). I hope you’ll try it out and enjoy it and entertain others with it. Maybe over it, you’ll encourage a brother or sister in the Lord, or perhaps share the Gospel with some poor lost sinner.

So, my recent favorite recipe is Chicken Chili. Now, don’t get intimidated; there aren’t that many ingredients and it’s a hard recipe to mess up! One of the things I love about this recipe is that you don’t really need to use white meat chicken (chicken thigh will do), which means you can save money on your protein, or you could even omit the meat altogether and it’d still taste great. Here’s what you’re going to need:

about 2 lbs chicken meat (chopped into little pieces)

2 green peppers (diced)

1 red pepper (diced)

1 onion (diced)

1 cup of canned corn (drained)

2 (15 oz) cans dark red kidney beans with liquid

2 (15 oz) cans light red kidney beans with liquid

2 (15 oz) cans of diced tomatoes

1 (15 oz) can of tomato sauce

2 tablespoons of chili powder

1 tablespoon of dried parsley

1 teaspoon of garlic powder

1 ½ teaspoon of ground cayenne

½ teaspoon of ground cumin

2 tablespoons of cornstarch

1. If you don’t think you’re much of a cook, you’re going to find that chili is pretty hard to mess up. You want to start with a big pot. Coat it with cooking spray and turn the heat up to around medium, then add your chopped peppers, onion and chicken. Stir it around every so often for about 15 minutes until the veggies start getting soft and the chicken looks reasonably well cooked (don’t worry about under cooking, it’ll have a chance to finish cooking later if it doesn’t finish now).

2. Next, add your corn, kidney beans, diced tomatoes and tomato sauce. Stir everything around, and rest assured, it will definitely look gross at this point.

3. Once you’ve got everything mixed up, you can add the chili powder, dried parsley, garlic powder, ground cayenne and ground cumin. (DO NOT ADD THE CORN STARCH YET!) Mix everything up real well then let it come to a boil.

4. Once you have the pot of stuff boiling, spoon out about half a cup of the juice from the pot (avoid the other ingredients) and put it in a bowl. Add your cornstarch to the juice you just dished out and mix it real well until all the little corn starch lumps are gone. Add the little mixture back to the larger pot and stir it up real well.

5. Turn the heat down to low and let it simmer. It will taste pretty good after about an hour of simmering, but it will really taste good the next morning for breakfast.

When you’re all done and ready to eat, you can top it with cheddar cheese, sour cream and tortilla chips, or try it with sour dough bread or some corn bread. It’s probably going to be good no matter how you serve it. The other great thing about chili and other stews is that you’ll have leftovers for like a week. If you don’t eat it right away, freeze it. It’ll heat up great.

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Responses

  1. but it will really taste good the next morning for breakfast.

    I refuse to believe chili for breakfast is good. What’s the scripture reference?

    Spiritual gifting is real although I agree, the cookbook manner which many churches use to “discover” them is comical.

    Affirm and encourage one another’s gifts.
    Follow a prescribed recipe for Chicken Chili.
    Enjoy dinner together.


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