Red Hot Chili Peppers - Black Summer (Official Music Video)
Black Summer by Red Hot Chili Peppers - listen now at
Get the new album 'Unlimited Love' at
Director: Deborah Chow
Producers: Jonathan Lia, Charles Mulford, Stephanie Peters
Production Co: Good Company
Executive Producers: Ryan Heiferman, Ralph Miccio, Mel Roy
Director of Photography: Adam Arkapaw
Editor: Nuno Xico
Costume Designer: Suttirat Larlarb
Groomer: Peggy Wright
Post Producer: Christopher Noviello
Visual Effects: Cameo FX
VFX Supervisor: Sergii Mashevskyi
Chili Recipe - Quick Meals Ep. 21
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:
• 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!
21 Mukb: Tia Mowry’s Chili
Hey Sofrito Lovers,
Check out this week’s Chili Muhkbang! This chili recipe is from Tia Mowry’s Channel Tia Mowry’s Quick Fix! It’s an awesome slow cooker chili recipe that I love!
Go taste for yourself! ¡Buen Provecho!
Crispy French Fries | Chilli Potato | Potato Recipes | Appetizers
Chilli Potato ( Crispy French Fries )is a simple recipe yet it definitely will tantalize your taste buds.
Ingredients:
Potatoes - 3 Nos (Medium Size)
All Purpose Flour - 4-1/2 Tsp
Corn Flour - 4-1/2 Tsp
Rice Flour - 3 Tsp
Pepper Powder - 1/2 Tsp
Cashew Nuts - As desired
Onion - 1 No (small size)
Green Chillies - 2 Nos
Green Bellpepper - 3 Tsp (sliced)
Soy Sauce - 1 Tsp
Red Chilli Sauce - 2 Tsp
Green Chilli Sauce - 1/2 Tsp
Tomato Ketchup - 2 Tsp
Seseme Seeds - 2 Tsp
Oil & Salt as needed
Best chili recipe?
What is the best chili recipe? What is the best chili pepper for traditional or homemade chili con carne? Chili powder, Ancho, Chipotle, Serrano, Jalapeno, Guajillo, and Adobo peppers - I put to the test in 4 recipes. Celebrate National chili day February 26
This video is not sponsored
00:00 Intro
00:31 Base prep
01:51 Recipe 1
02:24 Recipe 2
03:37 Recipe 3
04:36 Recipe 4
05:21 Taste test
08:49 Outro
Each recipe is a generous portion for 2 people
Serve with 1/2 cup/ 100 g basmati rice
Garnish with chopped cilantro/ coriander
**Per recipe:**
1 clove of garlic
1/2 medium onion
1/2 tsp cumin
1/ 2 cup/ 100ml beef stock
1/4 lb lean beef mince or 5 oz/ 125g lean diced beef
Roughly chop the onion and garlic
Sweat the onion and garlic in a little vegetable oil until the onion looks glossy.
Add the cumin, mix and put to one side.
Fry the beef mince in small batches (to avoid it steaming) in a frying pan on high heat with a little vegetable oil until most of the beef is brown and crispy.
Recipe #1 - Chili powder only
Prepared onions, garlic, browned beef mince, and beef stock (see above)
1 tsp plain flour
1/4 tsp ground cilantro/ coriander
1 tbsp tomato purée
2 tbsp red wine
4 oz/ 100 g chopped tomatoes
1/2 tsp each of chili powder, oregano, sugar
1 Bay leaf
5 oz/ 300 g red kidney beans (optional)
1. Add 1 tsp of plain flour and 1/4 tsp ground cilantro/ coriander to a saucepan with the onions and garlic and briefly stir on a low heat
2. Add the browned beef mince and 1/2 cup/ 100 ml of hot beef stock
3. Bring to a simmer before adding 1 tbsp tomato purée, 4 oz/ 100 g of chopped tomatoes, and 2 tbsp of red wine
4. Add 1/2 tsp each of chili powder, oregano, and sugar along with 1 Bay leaf
5. Add 5 oz / 300 g of red kidney beans (optional)
6. Stir and simmer on lowest heat for 45 minutes
Recipe #2 - Ancho, Chipotle, Finger chlli, Chili powder
Prepared onions, garlic, and browned beef mince (see above)
1/2 cup/ 125 ml freshly-brewed black coffee
1/2 dried Ancho chili pepper
1 dried Chipotle chili pepper
1 finger chili
1/2 tsp each of chlili powder, oregano, brown sugar
5 oz/ 300 g red kidney beans (optional)
1. Add the coffee to the onions, garlic, and cooked beef and simmer in a saucepan for about 30 minutes
2. Slice the Ancho & Chipotle chilies lengthwise and remove the seeds before submerging in just-boiled water for 10 minutes (keep the water)
3. Blend the soaked chilies in a blender until they resemble a rough paste before adding a chopped green chili
4. Add the chlli paste to the saucepan with 1/2 tsp each of chili powder, oregano, brown sugar
5. Add 5 oz / 300 g of red kidney beans (optional)
6. Stir and simmer on lowest heat for 30 minutes
7. Add a little of the soaked chili water if the saucepan looks dry
Recipe #3 - Ancho, Guajillo, Jalapeno
*Slow cooker
Prepared onions, garlic, and beef stock (see above)
1 dried Guajillo chili pepper
1/2 dried Ancho chili pepper
1/2 fresh/ jarred jalapeno
5 oz/ 125g lean diced beef
1/2 tsp each of paprika, ground black pepper, ground cilantro/ coriander, brown sugar
1/2 tsp each of oregano and Worcestershire sauce
1. Slice the Ancho and Guajillo lengthwise and remove the seeds before submerging in just-boiled water for 30 minutes
2. Coat the 5 oz/ 125g lean diced beef with the 1/2 tsp each of paprika, black pepper, cilantro/ coriander, and brown sugar in a bowl
3. Sear the spiced-beef in a hot frying pan for a minute or so
4. Add the chopped Jalapeno, chili paste, and 1/2 cup/ 100 ml of beef stock to the pan with the meat
5. Add 1/2 tsp each of oregano and Worcestershire sauce
6. Add the onions and garlic
7. Slow cook for 2-3 hours on low, add water if dry
Recipe #4 - Chipotle in Adobo sauce
Prepared onions, garlic, browned beef mince, and beef stock (see above)
Canned Chipotle in Adobo sauce
1/2 tsp paprika
4 oz/ 100 g chopped tomatoes
5 oz/ 300 g red kidney beans (optional)
2 oz/ 50g corn kernels (optional)
1. Add 1 roughly-chopped Chipotle pepper from the can to the saucepan with the onions and garlic
2. Add the browned beef mince and 1/2 cup/ 100 ml of hot beef stock
3. Add 1/4 tsp paprika, 4 oz/ 100 g chopped tomatoes
4. Add 1 tbsp each of tomato purée and the Adobo sauce
5. Add 5 oz/ 130 g red kidney beans and 2 oz/ 50 g corn kernels
6. Simmer on lowest for 30 minutes
Unique Chili Recipe (No Beans, More Vegetables)
#chili, #sanmarzanotomatoes, #italyinthesouth, #cento
Are you searching for a really good chili recipe for the Superbowl? Or do you just want a really good chili recipe?
Either way, you've come to the right place. This chili recipe has no beans and is LOADED with extra vegetables. If you are eating Paleo, it will fit right in. If you want to eat more vegetables, it will fit right in. If you want your taste buds to sing out loud, it will fit right in.
Additionally, I use San Marzano tomatoes, my favorite tomato in a can. Grown at the base of Mount Vesuvius in Italy, they are less seedy, less acidic and sweeter than other canned tomatoes. These tomatoes really set this chili apart from any I've ever tasted.
INGREDIENTS:
2 pounds ground beef or ground poultry
2 garlic cloves, chopped (or as much as you want)
2 Tablespoons oil
1 large onion, quartered*
3-4 medium sized carrots (or 2 small handfuls of baby carrots), cut into large chunks*
1 large stalk of celery, cut into large chunks*
2 Tablespoons chili powder
1 teaspoon ground coriander or ground cumin (whatever blows your hair back!)
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
3 large zucchini, diced
1 can (28 ounces) San Marzano peeled plum tomatoes
*If you do not have a food chopper, dice the onions, carrots and celery by hand.
METHOD:
1) Put the onions, carrots and celery in your food chopper and pulse about 6-8 times until finely diced.
2) Set aside for later
3) In a large pot set over medium heat, brown the ground meat and garlic.
4) Cook between 7 to 9 minutes until brown, breaking the meat up as you go.
5) Drain beef and set aside.
6) Add oil to pot and pour in onion, carrot and celery mix.
7) Give it a good stir.
8) Cook for about 5 minutes until onion becomes translucent.
9) Add the zucchini and cook for about 3 minutes more, stirring to combine.
10) Add the cooked beef and tomatoes.
11) Using your masher, mash the tomatoes with the beef and veggie mixture until they break down into chunks.
12) Stir well to combine.
13)Bring mixture to boil, reduce heat to low and simmer for 20-30 minutes.
14) Serve hot.
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