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.
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
- Marinate the pork cubes in the orange juice, lime juice and lemon juice overnight. I do mine in a large Ziplock bag.
- The next day, drain marinade. Sauté the pork cubes in olive oil till brown.
- In a large slow cooker, add all the ingredients and stir once.
- Cook on low 6-8 hours.
Option: serve with sour cream, lime wedges, flour tortillas and/or shredded cheese.