I don’t know about you all but I love a good chili on a nice winter day. A good chili for me must have a good meat. The best meat of course is chuck that you chop up yourself. Beans are ok as long as they have a good texture: kidney or red beans. I also prefer adding a dash or two of liquid smoke to give it a hint of smokiness. You also need a good mixture of spices such as: cumin, coriander and a couple of cloves to help ignite the taste buds. Of course, there are few extra secret ingredients that I like to use along with some good canned San Marzano tomatoes and onions fried in a little oil. However, the true start of a good chili is the chili peppers. But you can’t just throw a bunch of any old chili peppers in. You need to know your peppers. There are multiple types from smoky, sweet and fresh, hot, to rich and fruity. All of these play a major part in making a good chili.
So, now that I have your taste buds enticed and you understand that it takes order, balance, process, and understanding to make a good chili; this is even truer for a successful reconciliation soup. This Sunday we will look more at the important balance of ingredients needed to truly be successful in fulfilling the ministry of reconciliation. I hope you all will join me this Sunday for this important topic.