Coolio Reveals His Secret to Great Chili — and How to Be ‘a Kitchen Pimp’ like Guy Fieri

02/25/2016 at 01:28 PM ET

Rick Kern/WireImage

Ever since ’90s rap icon Coolio discovered he had a refined palate, he’s been busy in the kitchen, demonstrating fresh techniques on his YouTube show “Cookin’ with Coolio” and wowing friends with his chicken, which he claims is so good “it will give you a lap dance.”

“You could kill a chicken right there and I’d bring it back to life,” the rapper told a crowd at Hill Country Barbecue in Brooklyn, New York on Monday. “After it’s been cooked, I’ll make it dance around all these tables.”

Coolio self-identifies as a kitchen pimp, which boils down to the following ethos: “Pimp your kitchen and don’t let your kitchen pimp you.” This requires having the necessary tools, functional nonslip footwear and a willingness to put time and love into the food you’re cooking.

RELATED: Make Rachael Ray’s Chili Recipe

“Guy Fieri is a kitchen pimp. Bobby Flay is a kitchen pimp. Rachael Ray is a kitchen pimp. George Foreman? He’s a kitchen pimp. I dare you to say that he’s not,” Coolio said. (Don’t tell Anthony Bourdain, but the rapper stocks his kitchen with Fieri’s knives: “I like that dude. He takes chances.”)

Coolio expressed his respect for Paula Deen, too, despite her controversial comments in 2013.

“Listen: People are people. People make mistakes. People say the wrong thing sometimes, I know I do. So I don’t hold that against nobody,” he said. “I really don’t think she meant it like that. If she did, she got to deal with that later on. Everybody got to face judgment one day. It’s not for me to judge. It’s for me to observe and report.”

RELATED: Guy Fieri Fires Back at Anthony Bourdain: ‘He’s Definitely Gotta Have Issues’

While Coolio tells PEOPLE “every dish is [his] best dish,” he’s especially proud of his vegetarian chili (recipe below.) The secret to a perfect chili is simple: “Love and time is all it takes.” And make sure to prep enough to have “chili cheese Fritos” the next day, a dish that sounds both spectacular and painful.

Coolio’s Damn Hot Veggie Chili

People I know are always complaining about food not having enough flavor. Let me tell you, you don’t need to have meat in a dish to give it the wallop of a .45 Magnum. I created this dish for exactly one reason: I wanted to prove that I could make a vegetarian chili without compromising even a little bit on the taste.

How long it takes: 10 to prep, 1 full-ass hour to cook

How much it makes: enough for 4 people to get warm

What you need:

  • 1 medium white onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • Two 14½-oz cans diced tomatoes
  •  ¼ cup chili powder
  • 1 nickel bag cayenne
  • 1 nickel bag ground cumin
  • 1 nickel bag red pepper flakes
  • 1½ cups salsa (hot as hell)
  • 1 cup water
  • 3 cups cooked kidney beans (two 15-oz cans, drained)
  • 1 dime bag salt (Fire extinguisher)

What to do with it:

1. In a large-ass pot, sauté your onion and garlic in olive oil until they’re nice and soft.

2. Add in the tomatoes, along with the chili powder, ½ teaspoon cayenne, 1 teaspoon cumin, 1 teaspoon red pepper flakes, your hot-ass

3. Stir it up so it all gets coagulated! Now, allow this mixture occasionally.

4. Add the kidney beans and let simmer for 30 minutes. Sprinkle in salt to taste.

5. Serve this chili nice and hot. Maybe put a loaf of toasted whole wheat bread out to help sop it all up. Keep your fire extinguisher nearby. This chili is so hot, you may need it as a chaser. Shaka!

— Maria Yagoda, @mariayagoda


FILED UNDER: Food , Food News , Recipes , Stars & Chefs

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Sandra on

I am going to try this recipe simply because of how the ingredients are described. This is just the best thing ever, however I do need to know what a”nickel bag” & “dime bag” size is in real measurements.

blah on

Gangster chili…yum

Marcy on

Sandra, I would guesstimate 1/2 teaspoon. Check after it’s been simmering for 20 minutes (to give it a chance for the flavors to “marry”). You can always add more of whatever you like if it’s not to your level of flavor.

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