I’m making chili again using my friend Tudor’s recipe. The recipe was published in the Pasadena Mennonite Church newsletter more than 26 years ago. I held on to the recipe in my big move from Los Angeles to seminary in Elkhart, Indiana (AMBS) in 1993 and additional moves since then. I love this version of chili partly because it is delicious and partly because I think of Tudor.
The first time I had a bowl of Tudor’s chili was when Tudor was the chef in a deli in Altadena, CA. I no longer remember the name of the deli but I remember Tudor working behind the counter, greeting customers, inquiring about their lives, offering encouraging words when needed. He was a pastor for several years previously but was taking a pause from congregational work. Instead, I came to think of Tudor as the pastor of the deli, literally “feed(ing) my sheep.” I gratefully received his pastoral care whether it was through his concern for me or through feeding me.
Tudor generously provided his chili when Kevin and I married at AMBS seminary. We both had several out-of-town guests and we hosted a noon meal of Tudor’s chili, salads, and cornbread. This allowed for friends and family to reconnect with one another prior to the mid-afternoon wedding ceremony and reception. My mother-in-law still remarks about that chili nearly 24 years later.
I have adapted this recipe for our palates—less meat more beans. As I stir the chili I think of Tudor feeding people, his face beaming at everyone, displaying the loving face of God. I imagine God’s face beaming like Tudor’s as we enjoy the Great Feast together.
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