Simple. Classic. Chili

I’ve made a number of veggie chilis before, which are delicious and a bit on the healthier side.

But when it comes to the chili you are going to eat while watching the big game, it’s gotta be beef and beans. Nothing fancy. Nothing frilly.

This chili recipe is actually brought to you by my wonderful husband, who is now the chili master in our kitchen.

You will need:

  • 1 white onion, finely diced
  • 1 pound ground beef
  • 16 oz tomato sauce
  • 8oz can of red kidney beans, rinsed and drained
  • 8oz can of pinto beans, rinsed and drained
  • chili powder
  • salt
  • pepper
  • vegetable oil

Drizzle some veggie oil in the bottom of a sturdy pot and toss in your onion. Let them cook until just translucent.


Then add in your ground beef and season with salt and pepper.


And cook until browned.


Then add in your tomato sauce and the chili powder, to your taste preference.


And your beans.


Lower the heat to medium-low and let this bubble way for as long as you please, stirring occasionally.


Dish up in a bowl and top with cheese or whatever fixin’s you prefer.


Mexican Chili



I just told you about the smells of meme’s kitchen.

So I bet you were expecting some hummus or tzatziki, or at the very least, some couscous or rice pilaf.

But, instead, I’m giving you something decidedly un-mediterranean, un-French, and un-meme.

But something that I hope you will nonetheless find yummy.

It’s unseasonably warm here in New York today. Spring seems to be in the air. Though I know Thanksgiving is around the corner.

But I’m cooking to today’s weather rather than to the fall season. And warm days always has me thinking of spicy Mexican and refreshing beers.

I think it’s the perfect Monday Night Football combo. And a darn good Meatless Monday option.


You will need

  • 1/2 a white onion, chopped
  • 2 green bell peppers, chopped
  • 1 can black beans, rinsed and drained
  • 1 can of corn, drained
  • 1 jar of salsa
  • toppings such as avocado, cheese, Greek yogurt and lime

In a large pot, drizzle olive oil and sautee the onion.


When the onions are translucent, add the peppers and the black beans. Let these cook together for about ten minutes, or until the peppers soften.


Next, add the corn and give the pot a big stir. Let the corn warm for a few minutes.



Add in the jar of salsa. If you like things spicier, go for medium or hot salsa. If you want to keep it on the tamer side, go for mild. Let the veggies bubble together for about 10 minutes or so.


Serve up big bowls and top with avocado slices, Greek yogurt and a sprinkling of cheese.


Crack a beer and watch the Patriots take on the Panthers.

Chili Cheese Dip




This little creation comes to you from my Aunt Tina.

For the longest time I couldn’t make this anywhere but the beach because that’s where we always had it. But now that my fiance has had it too it’s in the normal rotation in our itty bitty city kitchen.

This is a fantastic dip for watching a football game. Or a hockey game. Fall’s in the air so it has me thinking of lazy Sundays cooking and eating while watching the game.

But this is also a fantastic summer side dish. All wet and sandy from the beach and starving after a day of swimming and playing bag-o but dinner still so far away.

This takes two ingredients and two minutes And will satisfy hunger pangs until dinner is on the table.

You will need pepper jack cheese and a can of hormel chili with no beans.


Cut up half the block of cheese into cubes. You’ll only need half for each dip, so if you have a lot of people, buy two cans of chili and one block of cheese for two bowls of it.

Place the cubes of cheese in a microwave safe bowl. Pour out the chili into another, larger, microwave safe bowl.

Microwave the chili for about a minute. I suggest covering the bowl with a paper towel so you don’t have a mess.


Take the chili out and microwave the cheese for about 30 seconds to a minute, until the cheese is melted. I’d start on the low end of the time because you don’t want to burn the cheese and all microwaves are different.


Pour the molten cheese into the chili and stir. You can zap it in the microwave again if you feel it isn’t hot enough .




There you have it. Two ingredients. And a fantastic dip. Dig in with some tortilla chips.


Or, if you’re feeling especially indulgent, top hot dogs with the dip for a chili cheese dog night. Perfect meal for catching a Yankees game.


Mexican Chili

The best friend of the itty bitty city kitchen is the one pot meal.

Only pot to make room for on the limited counter space.

And more importantly, only one pot to wash.

This is especially important after a long day at work. It’s even more important on hockey night.

Two nights ago, the Rangers thwarted the Bruins plans for a sweep, winning game 4 in the series in overtime 4-3. The series stands at 3-1. Bruins win, they’re in. Rangers win, they force a game 6 and hold onto Stanley Cup hopes.

This is going to be an intense game. You’re not going to want to have to wash stacks of dishes.

It’s supposed to be summer. It’s supposed to be time for seafood and burgers and freshness.

But, like I said before, in New York it’s 53 degrees with 23 mph winds.

Dinner calls for something that will warm us up. And be easy to eat during the game.

But after a long, cold winter of soups and stews and potatoes and roasts, I needed something different.

I am so ready for summer, and summer makes me think of Mexican.

Peppers, black beans, avocados, spicy chorizo, a crisp refreshing Corona.

How to take those flavors and make an easy to eat meal (tacos are too messy for hockey-watching on the couch) that will chase away the chill in the air.

This is my Mexican chili

You will need:

  • 1 bell pepper (any color is fine. I used green because those looked the best at the store)
  • 1/2 a yellow onion
  • 2 portabella mushrooms
  • 2 cans black bean
  • 1 can red kidney beans
  • 1 can diced tomatos
  • 1 can corn
  • olive oil
  • chorizo (note if you want to make this vegetarian leave out chorizo and add in some taco seasoning instead)

Drizzle olive oil in the pan. I like to use my aluminum pot here.

Add the chopped onion and pepper and cook until soft.


Chop the chorizo and add to the pepper and onion.

Let cook so the chorizo flavors the oil and the peppers and onion.


Add the cleaned and chopped portabella.

When the mushrooms are cooked down, pour in the can of diced tomatoes.

Stir and let come to a bubble.


Wash and drain the beans and drain the corn. When the tomato juices bubble, add the beans and the corn to the pot.

Stir. Cover. Let all the flavors come together.


Serve in bowls and add toppings as you wish.

Some ideas are taco cheese, monterey jack cheese, salsa, my avocado yogurt sauce (see here ) or even some crushed tortilla chips.


Lime. Corona.


Or, even better, try this little drink concoction.

Panache. (Also called a Shandy.)

This is a fantastic summer cocktail.

You just need any light beer and limonade.

Limonade is a French soda. It’s like a carbonated lemonade.

Going with the Mexican food thing, we used Corona.

Pour the beer into a frosty glass and add some limonade – roughly 2 parts beer to one part limonade. If you want it more citrusy, you can go one to one.


Chili. Chips. Panache.


Oh. And the game. Don’t forget to turn that on.

Let’s go Rangers!