My husband was once describing what Shabbat is to his Protestant co-worker. Shabbat in our home is twenty five hours between sundown on Friday and nightfall on Saturday where we do not turn on the television set, we do not answer the phone, we do not turn on and off lights and we do not drive. Shabbat is something different in everyone's home, but hopefully people are taking this time to be with their family, to be in the synagogue, to be with friends, and most importantly (in my book) to relax. I take my Shabbat rest very seriously.

Anyway, this co-worker was intrigued, asked some more questions, and said that was the best thing he had ever heard of. After the weekend, he came back in and reported that for one evening he and his wife unplugged their television, ignored the phone, had a nice family dinner and played a board game.

And that's a great message for anyone. I couldn't live without my literal day of rest in the week. And having a Shabbat dinner doesn't necessarily require foods from your grandmother's house - chicken soup, brisket and kugel (though it is worth the effort if you've never done that, or haven't in a while). People who remember Shabbat from their childhood or friend's - or stereotypes - are often surprised by how I describe my Shabbat dinners. Granted, we have the traditional challah and wine or grape juice. But the menu is up for grabs. Tonight, we are having chili with tortilla chips, salad, and ices for desert. The food doesn't have to be traditional. The traditions are at our table no matter what's for dinner.

Naomi's Shabbat Chili

2 medium onions, diced
1/2 head garlic, diced
2-3 pounds ground beef
2 medium tomatoes, diced (canned is fine too)
28 oz crushed tomatoes
2 cans beans (I use kidney beans and black beans, 15.5oz cans)
2-3 bay leaves
cayenne pepper
chili powder
cinnamon
oregano
olive oil

In large pot, sauté onions in olive oil until translucent. Add garlic and cook additional 2-3 minutes. Add spices at this point - I don't measure, so season to taste - but I use approximately 1/2 tsp cayenne pepper, 2 1/2 tsp chili powder, 1 tsp cinnamon and 1 tsp oregano. Stir quickly. Add the ground beef and brown, making sure to break up large clumps. Add the remaining ingredients, bring to boil and then reduce to simmer. Adjust taste after 1/2 hour of cooking on very low heat. If too spicy, add more tomato sauce, puree or crushed tomatoes. If it needs more of a kick, add more spices. Serve with tortilla chips, over baked potatoes or with pasta. Enjoy!