A couple of years ago I met a really awesome lady when her husband competed in a bbq competition we had at our cottage. It was months later that I learned Barb was a cancer survivor.
When I decided to correlate October Breast Cancer Awareness with my article I contacted Barb to see if she would be interested in talking with me about how she celebrated her birthday/anniversary of being in remission. I have to admit, I was a bit apprehensive about calling her because so far every woman I had contacted said they really didn’t want their picture taken or were a bit shy talking with me about their “story”. Although I had not gone through cancer personally, I totally understood their feelings. I knew I was going to ask them questions about a personal battle they had fought and won but it was still asking questions about a pretty personal fight.
Barb has been cancer free for almost 5 years (February 4, 2008). She celebrates her birthday/anniversary in a couple different ways. During the summer her wonderful friend (Linda) helps her host fish fries and then at the end of September they host the Barbara Hemmeke Breast Cancer Awareness fundraiser (prime rib dinner, raffle and silent auction items) where all the proceeds are donated for cancer research! These events are a great deal of work for these ladies and all who help but each year since Barb was diagnosed the events are held. Kudos to Barb, Linda and everyone else who donate hours and hours of time for such an fantastic event for such a worthwhile cause.
I’m giving you this recipe for Mexican Chili in honor of Barb. Enjoy!!! For comments/questions please email me email@example.com
1 lb. pork tenderloin cut into bite size chunks
1 Tlb. olive oil
1 onion chopped
1 medium poblano pepper, finely chipped
1 red sweet pepper chopped
2 tsp. unsweetened cocoa powder
1 tsp. cumin
1/2 tsp. garlic powder
1/8 tsp. cinnamon
14 oz. can chicken broth
15 oz pumpkin (not pie filling)
1/4 cup no fat half & half
1/2 cup water/light beer (not an IPA)
1 can black beans drained and rinsed well
In a large pot that has been sprayed with Pam and 1 Tlb. of olive oil, place tenderloin chunks. Cook on medium heat for about 5 minutes or until browned. Stir in the onion, poblano and the red pepper. cook and stir frequently for about 5 minutes. Stir in the cocoa powder, cumin, garlic powder and cinnamon. Add the broth and 1/2 cup of water/beer. f Bring to a boil, reduce heat and simmer covered for about 30 minutes.
Stir in the pumpkin, beans and the cream. Simmer for about 5 minutes – do not boil. Top with chopped fresh cilantro. – Delish!!
NOTE: You can add corn or rice if you choose. This chili is quite good no matter what you decide to mix in 🙂