Hubs Accepted a Challenge ~ and Won

by +AneMulligan @AneMulligan

One Sunday morning, our Bible study group leader challenged the men to a chili cook-off. Never one to let a challenge go unanswered, Hubs entered. What makes men to do that? It has to be the testosterone or a competitive gene. After all, a woman who didn’t cook wouldn’t enter a culinary contest. Well, unless it was Claire from Chapel Springs Revival. She definitely would.

My hubs isn’t Claire, nor is he a chef. Granted, he can make a killer jam buttie (that’s a British term for bread and jam … Hubs is a Brit), and he warms up soup with the best of them.

While I waited for a lack-of-knowledge confession, he spent a couple of hours surfing the Internet for a recipe he thought would win. Finally, the admission came. He didn’t have a clue.

I weighed the Valentine’s Day Cruise against rescuing him from this testosterone-induced pickle. He’s a lovable Brit, so I pulled out all my recipe files and notebooks. After searching for a few minutes, I found a scrap of paper with this recipe scribbled on it, down in the bottom of an old recipe box. It was one of my mother’s. Where she got it, I have no idea. But it looked so unusual we tried it. Even the name is an oxymoron.

Hubs won the chili cook-off.

Caribbean Chili

2 lbs. lean pork, cut into cubes

1 C orange juice

½ C lime juice

½ C lemon juice

¼ C olive oil

6 cloves garlic, chopped

4 large onions, sliced

4 green bell peppers, seeded and sliced

2 Tbsp cumin

1 Tbsp oregano

½ tsp cloves

1 small jalapeno pepper, chopped

½ C raisins

½ C water

2, 16 oz. cans Caribbean flavored black beans, un-drained (or if necessary, 2, 16 oz cans regular black beans)

See options for additional items

Easy-peasy directions:

  1. Marinate the pork cubes in the orange juice, lime juice and lemon juice overnight. I do mine in a large Ziplock bag.
  2. The next day, drain marinade. Sauté the pork cubes in olive oil till brown.
  3. In a large slow cooker, add all the ingredients and stir once.
  4. Cook on low 6-8 hours.

Serves 6

Option: serve with sour cream, lime wedges, flour tortillas and/or shredded cheese.

 

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