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SHEI Magazine is a University of Michigan student-run fashion, art, and pop culture publication. Everything from the photography, writing, modeling, editing, and publicity of our bi-yearly print publications and monthly digital mini is created by students who attend the University of Michigan. Founded in 1999, SHEI Magazine continues to produce issues of professional quality, as well as provide real-world experience to students interested in journalism, publishing, and the fashion industries.

A College Kitchn: My Mother's Chili


A College Kitchn: My Mother's Chili

Natalie Sochacki

It's finally here: soup season. The leaves have flared, faded, and fallen. The temperature is (slowly) dropping, causing walks between buildings to become just that more hurried, and the idea of home to become more and more yearned for. 

Soup season means coming in from the cold, putting on our coziest getup, and cuddling up in the warmth. What better way to do that than with a hot, fresh bowl of comfort food?

But after the events of this week, comfort food seems to mean a little more. The past three days have been monumental and altering for all of us--as friends, as individuals, as Americans. It has been a time of so much charged rhetoric and so many divided lines between those you know, those who you don't, and even sometimes those who you love. It is time for comfort, even when if it simply comes in a bowl. 

And I think there is something about food that has the ability to bring us together. Sharing a meal with someone - just being there, across a table, to share a love of something delicious, that fills you and warms you - there is something to it. 

And so, this week, I'm sharing something simple, something warm, something which I have memories of sharing in my childhood home surrounded by the family I love. Even if you don’t choose this recipe, my mother's chili, I ask you to make a meal and share it with your loved ones. Share a meal with those you know, those who you don't. Talk over something warm, something delicious, something homemade.

Eat and enjoy. There's always enough to go around.

My Mother's Chili


 Processed with VSCO with hb1 preset Processed with VSCO with hb1 preset
  • 1 lb ground beef/turkey
  • 1 lg. onion, chopped
  • 3 cloves garlic, minced
  • 2 cans diced tomatoes
  • 2 stalks celery, chopped
  • 1-2 cans kidney beans
  • 1 can tomato sauce
  • 2-3 tbs chili powder
  • 2 tsp salt
  • 1 tbs brown sugar
  • 1 tsp cumin
  • 1 tsp paprika
  • pepper to taste
  • dash of cinnamon
  • Optional: red peper flakes
  • For topping: sour cream, cheese, cilantro, advocado, and more!


  1. In a large pot, cook ground meat, onioins and garlic until meat is light brown.
  2. Add chopped celery and green peper and cook for a few additional minutes.
  3. Stir in tomatoes, sauce, beans, and spices.
  4. Heat to boiling, then reduce heat to a simmer.
  5. Cover and cook for at least an hour, while stirring occasionally.
  6. Serve and enjoy!