Quick Meals with Stu Paprocki ep. 21 - Chili
- 10 years ago
Being attacked by a naked man in my carport was only the third biggest surprise of my week.
Ingredients:
28 oz. Diced Tomatoes
28 oz. Petite Diced Tomatoes
12 oz. Tomato Paste
30 oz. (approx.) drained and rinsed Kidney Beans
30 oz. (approx.) drained and rinsed Pinto Beans
2 Onions (chopped)
1 Green Pepper (chopped & deseeded)
3 Jalepeño Peppers (chopped & deseeded)
3 cloves Garlic (minced)
1/4 cup Masa Harina Flour
2 tbsp. Chili Powder (I’m using Hot Mexican Chili Powder)
1 tsp. Cayenne Pepper
1 tsp. Ground Cumin
1 tsp. Salt
1 tsp. White Pepper
1/4 Ground Cinnamon
Olive Oil (enough to cover the bottom of your pot)
Chef Stu Paprocki Contact Info:
• Twitter: @stupaprocki
• Facebook: https://facebook.com/stu.paprocki
• Email: stu.paprocki@gmail.com
• Tumblr: stupaprocki.tumblr.com
Bio:
I thought making it onto a cooking reality show would be my ticket to culinary fame, but that whole experience was a disappointment. Since then I have quit my job in a commercial kitchen and decided to start making my own cooking show, QUICK MEALS. This is episode 16.
Home is where the heart is, and good food brings family and friends together around the table. That's what I'm all about and that's what I want QUICK MEALS to be all about.
A few days ago I was wrestling with a naked childhood friend in my carport because of this cooking show. There are too many missteps, both clothed and unclothed, to even to mention at this point. I decided to end QUICK MEALS because it was clearly destroying lives and families, but then something amazing happened. SteelCityStallion@rocketmail.com answered my email. There’s going to be an episode 22. I’m crying tears of joy as I type this. Starting this show might actually have been the best idea of my life!
Recipe:
Start off by heating a pot over medium heat (I recommend using at least a 5 quart pot for this recipe). Cover the bottom of your pot with olive oil and add your minced garlic. Sauté your garlic until it’s golden brown.
Then pour in your diced and petite diced tomatoes, along with your tomato paste. Stir it up real good and then add all your spices: chili powder, cayenne pepper, cumin, cinnamon, salt, and pepper (as always, I’m using white pepper).
Again, stir it all up real good and then add your veggies: onions, green peppers, and jalepeños. Again, mix it up real good. Then it’s time for your legumes to leap on in: kidney beans and pinto beans. Mix it all up and then lower the heat to a simmer.
Combine a 1/4 cup of masa harina flour and a 1/2 cup water in a bowl and mix them up real good. Drizzle that mixture into your chili as you stir. And for the umpteenth time, mix it all up real good.
Your chili is ready right now, but if you have the time I suggest you let it simmer for a bit to let all those flavors commingle real nice and good. Either way you’ve got yourself a hearty vegetarian dinner and another quick and delicious meal sure to make your taste buds PAP!
Ingredients:
28 oz. Diced Tomatoes
28 oz. Petite Diced Tomatoes
12 oz. Tomato Paste
30 oz. (approx.) drained and rinsed Kidney Beans
30 oz. (approx.) drained and rinsed Pinto Beans
2 Onions (chopped)
1 Green Pepper (chopped & deseeded)
3 Jalepeño Peppers (chopped & deseeded)
3 cloves Garlic (minced)
1/4 cup Masa Harina Flour
2 tbsp. Chili Powder (I’m using Hot Mexican Chili Powder)
1 tsp. Cayenne Pepper
1 tsp. Ground Cumin
1 tsp. Salt
1 tsp. White Pepper
1/4 Ground Cinnamon
Olive Oil (enough to cover the bottom of your pot)
Chef Stu Paprocki Contact Info:
• Twitter: @stupaprocki
• Facebook: https://facebook.com/stu.paprocki
• Email: stu.paprocki@gmail.com
• Tumblr: stupaprocki.tumblr.com
Bio:
I thought making it onto a cooking reality show would be my ticket to culinary fame, but that whole experience was a disappointment. Since then I have quit my job in a commercial kitchen and decided to start making my own cooking show, QUICK MEALS. This is episode 16.
Home is where the heart is, and good food brings family and friends together around the table. That's what I'm all about and that's what I want QUICK MEALS to be all about.
A few days ago I was wrestling with a naked childhood friend in my carport because of this cooking show. There are too many missteps, both clothed and unclothed, to even to mention at this point. I decided to end QUICK MEALS because it was clearly destroying lives and families, but then something amazing happened. SteelCityStallion@rocketmail.com answered my email. There’s going to be an episode 22. I’m crying tears of joy as I type this. Starting this show might actually have been the best idea of my life!
Recipe:
Start off by heating a pot over medium heat (I recommend using at least a 5 quart pot for this recipe). Cover the bottom of your pot with olive oil and add your minced garlic. Sauté your garlic until it’s golden brown.
Then pour in your diced and petite diced tomatoes, along with your tomato paste. Stir it up real good and then add all your spices: chili powder, cayenne pepper, cumin, cinnamon, salt, and pepper (as always, I’m using white pepper).
Again, stir it all up real good and then add your veggies: onions, green peppers, and jalepeños. Again, mix it up real good. Then it’s time for your legumes to leap on in: kidney beans and pinto beans. Mix it all up and then lower the heat to a simmer.
Combine a 1/4 cup of masa harina flour and a 1/2 cup water in a bowl and mix them up real good. Drizzle that mixture into your chili as you stir. And for the umpteenth time, mix it all up real good.
Your chili is ready right now, but if you have the time I suggest you let it simmer for a bit to let all those flavors commingle real nice and good. Either way you’ve got yourself a hearty vegetarian dinner and another quick and delicious meal sure to make your taste buds PAP!