Ingredients

3 bell peppers, seeded and chopped
1 bunch cilantro, chopped
1 bunch green onions, chopped
2 lb. tomatillos
6 (4 oz.) cans diced green chilies
4 tsp. oregano
4 tsp. cumin
1 tsp. cayenne (you can add more or leave it out to taste)
4 C. water
8 cloves garlic, peeled and minced
2 lb. sm. white beans

Cooking Instructions

Cook the beans according to the package. When they are cooked, rinse them well in a colander, stirring them up with your hand. This loosens the stems and washes them away. Otherwise, the bean stems break off in the chili and resemble small worms. If your family and friends are trusting souls you can just explain all this, or just really rinse the beans well. Tomatillos are interesting. They are like little green tomatoes wrapped in brown paper. Take the brown cover off and wash the tomatillos. They are sticky under the brown coating until they are washed. Quarter the washed, peeled tomatillos and put them in a large stew pot. Place everything except the beans in the stew pot with the tomatillos and let it all cook until the tomatillos are completely broken down. It should look thick and soupy. You can add salt and pepper to taste and add the beans. I like to serve this with red salad and blue corn chips just to be interesting. CHRISTMAS CHILI VARIATION: Use canned red kidney beans, about 4 (15 oz.) cans instead of the white beans.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)