Welcome to my site. Here you will find exciting mashups of my very own recipes for the everyday home cook. I draw influences from my days working as an Executive Chef at my own Chinese restaurant in Downtown San Francisco, as well as inspiration from various cuisines I experience from all my travels. 


Chef Kathy Fang
Football Season Chili

Football Season Chili

Football Season is here and for a lot of us, that means weekends are reserved for watching sports, hanging out with friends/family over some ice cold brews and amazing food. In fact, a friend of mine from Atlanta told me that during Football Season which is like a religion in the South, people throw large parties in their neighborhoods and do cook-offs. Next week they are going to host a Chili Cook-off. He asked for some tips or perhaps a recipe I could share. And I thought, this is a perfect opportunity for me to create the Ultimate Football Season Chili with a twist. My version has thick chunks of tender shortribs mixed with spicy sausage and ground beef. It also simmers low and slow with Guiness and BBQ Sauce. Yup you heard me right, that little bit of smoky sweet tang adds another level of flavor to the chili. I also suggest trying to eat your chili with some rice, cheddar and raw onions. The rice sops up the chili wonderfully. Alternatively you could also garnish your chili with some Gold Fish Cheddar Crackers for a fun twist as well. Trust me in that, no matter how you decide to eat your chili, this version is going to knock your socks off. I promise:)

Recipe: Kat’s Football Season Chili

Serves: 4  Prep Time: 10 minutes     Cook Time: 2 Hours


1.5 Quart of Beef Stock

3/4 pound ground beef

2 Spicy Italian Sausage Links, casing removed

1.5 pounds of boneless beef shorts

1/2 cup diced brown onions

2 Jalapeños de-seeded 

12 oz fire roasted chopped tomatoes

6 oz tomato paste

3 oz canned hatch chili

1/4 cup soy sauce

1 cup BBQ Sauce

1 tablespoon Louisiana Hot Sauce

12 oz kidney beans

12 oz refried beans

1 large tomato diced

1/4 cup taco seasoning McCormick’s

1 tablespoon paprika

1/2 bottle of Guinness Beer

salt and pepper to season

Toppings: Rice, Sharp Cheddar, Raw Onions, Crackers, Sour Cream, Cilantro (are just a few options)


1. Heat a large stock pot with Grape Seed Oil or Avocado Oil, add taco seasoning

2Allow the taco seasoning to toast in the oil until fragrant. Add all your meats in and stir to coat the ground beef, sausage, and short rib in the taco seasoning.

3. Add onions, chopped tomatoes and tomato paste. Stir and cook for 2 minutes

4. Now add everything else and bring it to a boil. Let it boil without a lid for an hour. 

5. After an hour, turn the heat to low and cover with a lid. 

6. The chili will thicken and turn stew like after simmering for an additional 45 minutes 

7. Season at the end with some salt and pepper if you need it. 

8. Serve in bowls with an assortment of toppings!


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