Mario Batali shares a few cooking tips with Michael Waltrip. Credit: Contributed photo

Mario does... chili!

There are occasions during a long race weekend, when, for one reason or another, you want to wave the yellow caution flag and not do any cooking for a few laps.

First of all, you should know this happens to everyone. And when it happens to me, rather than start yelling at my pit crew for being hungry yet again, I like to bring out a plastic container of chili which I've already cooked, and simply heat it up. Even on a hot day, it makes everyone happy. The Sloppy Joe's work in the same way, usually for lunch, though sometimes for lunch and dinner. The kids never seem to mind.

FYI: Chili with an "I" is the dish you make in a pot. Chile with and "e" is one of a wide array of peppers used in Mexican and other regional cooking to add flavor and heat.

- Always try to make chili a day in advance. Some mysterious transformation takes place while the chili pot in is the fridge overnight. The flavor intensifies and the consistency becomes, well, more chili-like. That also means if you are letting it sit overnight you don't have to cook it until it's thickened up. That will happen as it rests in the fridge. Leave a little more liquid in the pot than you think necessary.

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- Add the canned beans during the last 10 minutes of cooking. Since they are already cooked, if you put them in the pot when the chili first begins simmering, by the time it's ready, the beans will have lost their bean-ocity and will have turned to mush.

- Be sure to stir the chili often when you are reheating, so you won't scorch the bottom. This is especially true if you are adding it cold to the pan.

- Add the salt at the very end -- a little at a time. Add the salt at the beginning of the cooking. As the liquid reduces, the salt proportionally intensifies. So what tasted right when the pot was full is now overly salted. And make sure you stir well to incorporate the salt before tasting -- otherwise you could easily stick your spoon in a spot where the newly added salt didn't reach and mistakenly add more.

- I've made chili taking the time to carefully brown the meat and I've made it where I just put everything in the pot. The first method tasted better, (it had to, since it required more effort) but when you are in a rush, the "throw it all in the pot and let it cook" method works pretty darn well.

- You might as well make a double batch while you're at it. No reason not to. Just freeze half and it'll ready for the next tailgate or if mom has bowling night and dad is being his usual "how do you work the stove again?" self.

Meaning this one is on the mild side, full of flavor but not too spicy. The kids will probably eat a lot of it, so make sure you prepare enough. Serves 8

- 6 slices bacon, cut into 1-inch pieces
- 2 onions, finely chopped
- 2 red bell peppers, stemmed, seeded, and finely chopped
- 6 cloves garlic, finely chopped
- 2 pounds ground sirloin
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 6-ounce can tomato paste
- 2 4 ounce cans diced green chiles
- 4-ounce can diced jalapeños
- 4 cups water
- 28-ounce can crushed tomatoes
- 1 cup coarsely chopped pitted green olives
- 1 teaspoon ground cinnamon
- 2 tablespoons dried oregano
- 12-ounce can pinto beans, drained
- 12-ounce can corn, drained

• Place a large pot over medium-high heat and add the bacon pieces. When the bacon cooked, pour out some of the fat and add the onion and cook until it softens, about 5 minutes. Add the garlic and cook for 1 minute more.

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• Add the chopped sirloin and cook, breaking up the sirloin, until all the pink is gone, about 5 minutes more.

• Add the tomato paste, chili powder and ground cumin and cook, stirring often, for 1 minute.

• Add the green chiles, jalapeños, water, tomatoes, olives, cinnamon, and oregano and bring the liquid to a boil. Reduce the heat to medium-low, cover, and simmer the chili for 1 hour, stirring every 20 minutes or so to keep the bottom from scorching.

• Add the pinto beans and corn and simmer for 10 minutes more, stirring often. Let cool and refrigerate for up to 3 days.

• Reheat the chili by placing the pot on the grill over medium heat, stirring to keep the bottom from scorching, until it is heated through.

This is my son Leo's favorite dish that he likes to make himself. He personally recommends it to all the young NASCAR fans. It's simple enough to let your own kid give it try. Serves 4

- 2 tablespoons vegetable oil
- 1 1/2 pounds ground round
- 5 tablespoons tomato paste
- 2 tablespoons sugar
- 12-ounce jar mild salsa

• Place a skillet over medium high heat and let it get hot for about a minute. Add the oil and spread it so it covers the bottom of the pan.

• Add the ground round and cook, breaking up the meat witht he back of a spoon, until all the pink is gone, about 5 minutes.

• Add the remaining ingredients and stir slowly to combine.

• When the liquid starts to simmer, reduce the heat to low, partially cover, and simmer for 45 minutes. Stir occasionally to keep the bottom from scorching.

• Open the roll or arrnge the white bread on a plate. Spoon the meat mixture over it and serve.

Mario Batali is a renowned chef, restauranteur, television personality, and author of several cookbooks, including Mario Tailgates NASCAR Style, which is now available from Sporting News. Click here to buy the book.