By Steph Farrar

Well there's a new Farrar in the world. We made a person. Such a weird reality. And he is precious, and perfect, an angel, a real-life doll. We have a son, and nothing could be cooler.

Needless to say, cooking has been a challenge lately, but since my mother happens to be living with us for the first month of Flynn's life, I now know what it feels like to have a wife. If you ever have a child and you have a mother who can't wait to help and hold your baby, let her move in. That's rule #1.

Rule #2, let her cook for you. And if you have to cook, make something easy. Like chili. Like this turkey chili.

How great is my timing? It's the Super Bowl on Sunday, and chili just makes sense for the big day. Whip up some cornbread and you're good. You're set.

I've had two babies and each time I have delivered, a major tennis tournament has been televised. It's almost as if Sam and I timed our due dates with the onslaught of one of the slams. Maybe we should have two more kids, one for Wimbledon, one for the French?

Sam would probably kill me. Yeah, I'd be dead.

To say the least, Flynn is an angel. He's even easier than Vesper as a baby. I shouldn't actually publish such statements, for fear of jinxing his debut, but I have to gloat. Even so, we still love having the extra hand from another adult... enter said mom-wife / angel from above. After two weeks of feeding me while Sam was in Europe on tour, I knew it was time to whip up something yum for her.

Once you add the tortilla chips, avocado, scallions, sour cream, and shredded cheese, you have a complete meal. A bowl of meat and spices doesn't seem that substantial, but you can always top a baked potato with the chili and see how that pans out.

I'll post some pics of little toes and fingers soon.

In the meantime, enjoy some chili, the Super Bowl, and eight hours of uninterrupted sleep. Jerk.

A Super Bowl of Chili

Adapted directly from chow.com

Ingredients:

• 2 tablespoons vegetable oil

• 1 medium red bell pepper, medium dice

• 1 medium yellow onion, medium dice

• 2-3 medium garlic cloves, coarsely chopped

• 1-1.5 pounds ground turkey

• 3 tablespoons chili powder

• 2 teaspoons kosher salt, plus more as needed

• 1/2 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon ground cinnamon

• 1 (28-ounce) can whole tomatoes, hand crushed over pot

• 1 cup low-sodium chicken broth or stock

• 1/2-1 cup of beer, preferably Mexican or light beer

• 1 (14-ounce) can cannellini beans, drained and rinsed 1 bay leaf

For serving:

Shredded cheddar cheese Sour cream Avocado Diced scallions Crushed tortilla chips

Directions:

Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the bell pepper, onion, and garlic, season with salt, and cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes.

Increase the heat to medium high, add the turkey, and cook, breaking it up into smaller pieces with a wooden spoon, until it’s no longer pink and is just cooked through, about 4 to 6 minutes.

Add the chili powder, measured salt, oregano, cumin, cayenne, and cinnamon, stir to coat the turkey and vegetables, and cook until fragrant, about 1 minute.

Add the tomatoes and their juices as well as the broth or stock, and beer, stir to combine, and bring to a simmer. Add the beans and return to a simmer. Reduce the heat to medium low, add the bay leaf, and simmer, stirring occasionally, until the flavors meld, about 30 minutes. Even longer for more flavor. If after 45 minutes, the chili is too thin, I like to add a tablespoon of cornmeal to thicken, then simmer for another 15 minutes.

Remove the bay leaf. Taste and season with additional salt as needed. Serve with the cheese, avocado, scallions, sour cream, and chips, for topping.