Jacques Pépin's Hearty Chili Con Carne Recipe | KQED
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- Опубликовано: 7 фев 2023
- This week's episode of Today's Gourmet with Jacques Pépin features a hearty chili con carne with just enough heat. This recipe may become your go-to over the chili con carne featured in Jacques' Cooking at Home episode.
He kicks off this eclectic menu with a cute melon ball bowl with port wine and coarse cracked pepper. He also makes a great case for incorporating tarragon into your salad recipes. For dessert, Jacques prepares baked apple rings with ice cream (yum!).
Along the way, Jacques shares kitchen tips and tricks, including how to cut apple rings, how to make a bowl using cantaloupe rind, how to stop from crying when you're cutting onions (it's easier than you think), and so much more.
In This Episode:
00:00: Melon ball with port wine - a French classic
4:26 Chili con carne recipe
5:56 Chili seasonings
9:15 How to make rice
10:21 How to stop from crying when you're cutting onions
13:52 Salad recipe
15:37 How to make simple salad dressing
17:46 Baked apple rings with ice cream recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 314, 1994. Potpourri
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos. 
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How does this recipe stack up against Jacques' other Chili con Carne? ruclips.net/video/ZJSUy0TBuoY/видео.html
Looks pretty good to me but I think chili recipes are so different around this country. I usually add diced yellow and orange bell peppers, same seasonings plus a hefty sprinkle of cayenne, tomatoes, beans and toss in a pinch of brown sugar to help balance the heat. I also make corn bread with butter and maple syrup. And of course an ice cold beer. Good stuff!
The two recipes are substantially the same. In this one he uses stewed tomatoes, a half onion and 4 chopped scallions and in the other, salsa and chopped celery. The salsa will add salt and even more onion.
In this recipe he uses dried thyme and in the other, dried coriander. I like the thyme - there is no need for coriander on top of of chopped cilantro (same thing).
In this one, he does not chop the garlic as in the other, but point out that it will break down anyway.
The biggest difference is that here, he totally forgets his measures for the chili, cumin and thyme powder. You have to eyeball it or figure that from the other recipe (1 1/2 tsp chili powder and 1/2 tsp of cumin power). The dried thyme looks like a teaspoon. I wold taste it as it cooks and add more if desired.
By the way, starting from dried bans rather than cooked beans is HIGHLY controversial. I think you can cut the recipe time in half or more by starting with a pound of canned beans (weight doubles when soaked), or soak them yourself.
Never got pepin over here in England but thank the lord for RUclips for bringing this master to the world, what an absolute legend
Every French person I know has never heard of him, because he's been in the States so long. All the food is delicious. Enjoy!
Really should thank PBS.
The same company that Elon Musk likes to shit on.
Jacques is an absolute beast in the kitchen
Excellent fluent English and a preparation with lots of American French information. A family man and a mastercook. 🇫🇷
I'm making all the main dishes and salads from these videos. I don't eat desserts. Thanks so much for uploading these classic programs!
Thanks for watching!
I’ve seen other recipes for meat sauce that also don’t brown the ground beef which is very unusual here in the US but it makes for a much more tender meat sauce. That’s why you need to use very lean ground beef so the sauce, or chili in this case, doesn’t become greasy.
What a Master… A National treasure.
makes a change from frying everything..well worth a try 🤙
chef Jacques Pepin chef jp master of cooking chefs jp 👍👍👍👍👍👍👍🇺🇲
A good basic recipe, looks very good!
what's not to love about Jaques Pepin?
Love you KQED...
keep em commin 😊 😋
Thanks for watching! 🥰
Always my great pleasure.
What a guy!! ❤
Perfect as the temps drop.. yum!
Great ideas!! Thank you
I love that he knows Texas chili has no beans... LOVE... maximus respectus :)
Using the core of the romaine lettuce? Wow! I never thought of that!
Wow ... and we had burgers and macn cheese tonight.
I'm watching him cut an apple into 1/8" slices, any one of which the bureau of standards could use as a reference for measuring 1/8 inch. Wow.
Just remember to save your melon rinds to make stock later.
ha ha ha ha
I love Jacques, but I have to brown my meat before adding liquids/ beans.
😏 making Ale or Rouge Poulet?
📣 Salsa! 🙄 Deer Loa, Whenever did the Laurels of Semiramis go in salsa?
Great Garnish. 😎👍
where is the recipe so we can make it?
Something from south of the border? What border is that? Chili isn’t from Mexico.
That’s not honeydew!
The old thinking that you needed to combine certain things like beans and a grain to get a "complete" protein is no longer the case. That's been disproven. You'll get plenty of protein on a whole food, entirely plant-based diet.
This episode is from 1993. Thanks for the update!
Wait... what? Can you post a link to studies that confirm your claim please?
What an odd comment. That was Pepin's point. Beans and rice combined give you the protein you need. Ergo, plant-based. As GW Carver proved, yams and peanuts do the same. Oops! Yeah, plant-based again. You cannot, except for soybean, complete your protein chain without either cmbining two plant-based foods as above, or eating meat.
@@badhairdye You are 100% wrong! Again, that's the old school of thought. You don't need to combine certain vegetables to get a complete protein. You apparently don't follow whole-foods, entirely plant-based medical doctors and the latest studies, so here's one to get you started (it's only a four-minute clip): ruclips.net/video/Fhyfa48bK28/видео.html
@@Jim_L Again, I'm asking you to post a study to confirm your claims. Not a random RUclips video from an unreliable website
adding wine destroys any dish