I know it's too late now but thought I'd toss in my 2¢ worth. I don't like sweet meats either. Can't stand seeing people ruin a great smoky ham by covering with sugar! Eat breakfast cereal if that's what you want AFAIC. For marinades I usually wing it but usually use beer, Teriyaki, Worcestershire sauce, Louisiana Hot Sauce, a touch of vinegar, a touch of oil (sometimes sub a little Italian dressing) and some seasonings that go with it or season it after. Possibly some BBQ sauce on occasion for a change. I also know people who just use Italian Dressing as the marinade.

If spice is the issue then you can probably make something he likes. You start with meat(s) he likes, season it the way he likes, add a sauce to the thickness he likes and season the way he likes. Actually you can then take that concoction, split it and start spicing it up the way you like too. I don't like things "hot" for the sake of being "hot". I like flavorful. I like a bit of a kick. But I want a taste, not just burn. I happen to like Louisiana Hot Sauce and I can handle a lot of it so I use it rather than cayenne most of the time since I find it easier to control the LHS than the cayenne. I don't use a recipe for chili. I use guidelines. I like several kinds of meats in it. I usually put in ground beef, pork sausage, pepperoni and if I have some leftover roast beef or something, it goes in into to it too (later after the rest has cooked a while. Onion, some bell pepper, tomatoes, perhaps some tomato sauce, of course a can of beer, seasonings. I go light on seasonings and add as it simmers a while. Sometimes I'll want it bland or sometimes I'll want more kick. Chili is very flexible. Don't get locked into a recipe. That's where problems start. And yes, I like kidney beans in mine. (Call me what you want!) Unless it's a tater topper or going on chili dogs or patty melts or something. To me, "white chili" is just a little too much like chicken soup or stew for me to call it "chili". LOL Not sure how that even relates to a chili. Just like the people who take coleslaw dressing and call it "white barbeque sauce"! But, to each their own I guess. This post was edited by cynic on Thu, Jan 8, 15 at 17:05

http://www.food.com/recipe/seared-sesame-crusted-tuna-89826?photo=170078 I fix this tuna recipe often. Super easy and delicious. I had fresh lightly fried grouper last night with homemade tarter sauce, not super healthy but oh so good when it's caught that same day. I always serve a healthy side dish with fried. We have a lot of fresh fish and I grill it with just a coating of Kraft Zesty Italian dressing. Really good and easy.

This recipe got rave reviews and demands for the it when I served it for a get-together. It is from the Dr. Oetker website and the link is to a word document with my translation. Amounts are in grams and I would highly recommend Italian (prune) plums. Prune Plums are the most common plum in Germany and I have never made or had a plum cake with reg. plums. Plum Streusel Cake