Chili Con Carne | Jacques Pépin Cooking At Home | KQED
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- Опубликовано: 21 авг 2024
- You may be surprised by the inspiration behind Jacques Pépin's chili con carne recipe. Though classic Teas-style chili uses only meat, this flavorful chili recipe also incorporates red beans. Serve with tortilla or iceberg lettuce and garnish with strong cheddar cheese, onion, and cilantro.
What you'll need:
8 oz. ground beef, 4 cups water, 2 slices of bacon, 1 1/2 cups kidney beans, salt and pepper, 1 1/2 teaspoons chili powder, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 1/2 cup red salsa, 3/4 cup celery, 1 large onion, 4 - 5 cloves garlic, 1 jalapeno pepper, 1/4 cup cilantro stems,
Jacques Pépin Cooking At Home
Chili con carne
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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I met Jacques Pepin at a KQED book signing in San Francisco. He was exactly the same in person as he appears on tv. Love his cooking style!!!!!
I could listen to him talk all day. I love that French accent
Never in my life seen chili cooked this way. That's why I'm going to try it.
Gotta rinse the beans, because “you never know.” lol I love Jacques
I was also surprised at this method.
Everything I've ever read about cooking kidney beans was totally opposite to his method!
His energy is so grounding … he makes me feel like “why worry…it’s gonna workitself out, let’s cook something “. He’s also honest about how long dried beans take to cook … recipes say 30 mins when it’s usu like 90
I find it goes a lot faster if I boil it for 15 minutes -- to break up the starches inside the bean -- then simmer.
Couldn’t have said it better myself. Look at the guy, almost 90, looks great.
Would love to sit and have a beer with Jaques eat chilli and listen to stories.
That would be an incredible experience.
I recommend bringing plenty of beers and a decent bottle of wine or two:-). I suspect that if you are nearly as good company as he is, you may be invited to stay in a guest room and then find yourself offered breakfast the next day!!! Of course, one must offer to do all the clean up! :-)
@@colinmcdonald2499 thanks for the tip 👌😊
@@georgeneckrock7575 Cheers!
It would take days if not weeks.
Freeze the cilantro! Never occurred to me, what a great tip. It’s one of those things that after you see it you go “doh”.
Cilantro stems are good for freezing. The leaves on the other hand, not so much... Anyway, try and you'll see.
The reason you haven't heard of it is because freezing fresh herbs robs them of much their "freshness". It still works, sorta. But you surely lost something in the process.
I love, that Jacques is such a legend, that he can do absolutely whatever he wants.
I was pouring milk in my müesli this morning, when I noticed a photo of that little bacon cube on the side of the carton.
LOL nice one
I think you know someone loves cooking when they talk about feeding their loved ones. It's not just the art of cooking but sharing it with others. Jacques Pepin is my favorite for this reason.
Lovely sentiment
This was a given recipe to Jaques. This is a proof that a master chef like him don't judge the food through his/her cooking technique but on how to food tastes like.
There is 101 ways to cook any type of dishes. There is the easiest technique to hardest. This is why food brings us to our culture closer.
There is no authenticity on cooking technique but the taste of the dish makes it authentic. Though some dishes have more or less ingredients but the basic ingredients in a certain dish is what makes it an authentic dish.
He actually doesn't say the recipe he's cooking is that recipe. In fact, Texas chili doesn't have beans so I doubt this is how they did it at San Quentin. There's no way a prison is using fresh ingredients over dried spice powders.
I hope most people scroll down far enough to see your excellent comment.
@@jameskirk717 San Quentin is in California, not Texas.
I have to disagree. In many dishes you cannot separate the technique from the traditional result. Chinese stir frying is a good example.
I’m an old retired chef and of course have many physical problems and overweight and spend a lot of time watching cooking on utube. First and foremost you have to listen to Jacque explain what he is doing. You said you will make the recipe given you by the prison warden. Please do not give up the ship until after I am gone because without you Chef not much matters. Thanks for sharing this, mr Pepin, see you next
Hope you are well, Bobby
This guy is the bomb! Saw him in Napa at a restaurant years ago. I waved and smiled, he smiled and waved back!. Such a nice dude!
Anyone else really worried about that piece of bacon that didn't make it into the pot?
That was awesome.
Affirmative
haaaaaaaaaaaa haha me too .... i kept looking for it
@@L.Spencer yeah, kidney beans are not my favorites. I was put off by them slightly as a kid ( not a picky kid, I would eat them, but always thought they sucked!). They have yet to be fully rehabilitated and are not supplied in my pantry, haha!
DESTROYED ME
One of the weirdest (to me) methods of cooking chili that I've seen but I have no doubt that it is delicious. Jacques is the best!
I was thinking the same thing. For the first time I made bolognese sauce without giving the meat a good sear and it was amazing. I don’t feel I lost any flavour but I would have to have them side by side. It was easier though. And I have wondered if I should do the same with chili. Now I know I should.
@@M63Tod I find cooking the meat first is a must. Not just a flavor thing, texture too. I don't like how the meat tries to break down if you skip the pre-cooking.
This recipe seems backwards somehow. I fry the meat and onion etc....then add cooked beans etc
But maybe this method is better? It certainly looks easier
If you're in a field in the middle of nowhere and you need to cook this for 30 guys. How else do you think they did it?
Pan. Water. Boil.
Its probably pretty authentic for the 19th century version..
Obviously the freakin Aztecs had their own ideas.
He’s French🤨that’s how he has always cooked! That’s not American style but the French way of cooking!
Jacque is simply the best.
I love him. Great presentation, the large leaf of iceberg lettuce.
His voice is soothing. He mentioned in an interview he's a glutton, loves to eat. And he's not a wine snob.
Such a great guy.
Love to watch his recipes. Such a chill guy, preparing home style dishes, not being full of himself.
Not a chill guy…. A chili guy.
I cant believe this man is still alive. I loved watching him gowing up. Wish he could live forever.
I'm definitely going to freeze some of the cilantro stems from my garden this year; GREAT IDEA!
Same here, that's an awesome idea! Love those little details about techniques
I'm doing this too. I can't believe I never thought to freeze it....
yup. gamechanger. Wondering if I could do the same thing with other green herbs
I so love to watch him! I also love the old reruns with him and Julia Childs!
Anyone else get hit in the feels when he mentions his wife?
Yes 😔
Sadly, his wife Gloria passed in December of 2020. Rest in peace.
TAK1313 that's why the comment was made, Jacques was very devoted to his wife.......
No
This man is a national treasure. 2 nations, I guess.
Thank you. I will be thinking of you ❤ when I serve this beautiful dish God bless you jaques and keep you safe 💕
Love that Gloria taught Jacques what to do with the cilantro. Great tip.
RIP Gloria.
This recipe is more like Puerto Rican-style red bean stew than Texas style chili. So I guess that it is highly influenced by Gloria.
What an absolutely brilliant way to keep cilantro stems, trim the ends, wrap in plastic wrap and freeze. I haven't made chili in the longest time. Always really tasty and even better as a leftover.
Yes, and for us non-Hispanics, we don't use so much and end up wasting most of the bunch from the supermarket. A good tip from Jack's late esposa latina.
This method of making chilli con carne has totally freaked me out because it breaks with virtually every single step I've ever used to make it...and I've made a LOT of chilli con carne over the years. BUT I absolutely need to try this one because it's Jacques Pepin and he is the maestro 🙌🏼
Brah. It’s the traditional Caleve style. The western method of frying the meat first makes anyone from that region vomit.
@@smilereceive I've been waiting over two years for your comment. Thank god it's finally here.
@@JohnnyF71brah, it took me 2 years after reading your comment to do the deep research and figure this out. Happy that you finally have the knowledge though. Peace.
I love how he emphasizes that the cilantro stems are packed with flavor.
I always dice them super fine and use them with the leaves. As a topping. When cilantro is really good and citrus flavored.. the stems are amazing. But having two places .. sometimes I need to put produce in the freezer when leaving one for the other. Clearly stems will freeze better than leaves. So I will use this trick in the future!
i usually end up wasting it since I buy it when it's 3 for $1. Now I will freeze it, Jacques never stop giving more new tricks/tips! With his tips, I don't waste my broccoli stems anymore
@@worldcitizeng6507 Where do you live? At most stores in the US when it says buy X things for Y dollars, you can just buy 1 and you still get the discount.
No!
I have seen Jacque make his chili in a pressure cooker on his show. Basically the same ingredients, all cooked together at the same time, using the same dried beans. Like most others, I usually cook the beef first, and add crushed or whole tomatoes, and I don't use celery in it. But his is a unique chili, and cooked down a long time. I'm sure it's great. I also usually use canned pinto beans rather than dried red beans, and more onion. But there are a hundred variations. Thanks for sharing this one.
Agree. I'm going to try this way; I love everything he does. I have done Chile the same as you with the tomatoes, garlic, onions, , and then started using leftover roast beef, and added a couple of cloves, for a teeny bit of sweetness and a unique taste, along with cumin and chili powder. Got the idea of using roast beef from hubby, who had it this way at a truck stop. We did like beans in our version, top with cheese, no heat for me.
I recently learned adding the salt to any dried beans before they’re cooked most of the way toughens them and they take a lot longer to cook. I’ve experimented and found it to be true, so now I add the salt toward the end when they’re almost ready to serve. Freezing the cilantro is a great tip.
No salt at all works fine. Raw coriander is best.
You never add salt to beans early... the way he did it could work because the water was cold.
@@deschutesmaple4520 Interesting. I’m going to give that a try too
In 35 years, this is the least French thing I have ever seen Jacques Pepin do. I'd still eat it.
I think this is a Mexican dish. I’m not quite sure., tho!
He’s allowed to cook different cuisines but he always adds his own French techniques when he cooks! He was born and raised in France, I don’t think people realize that🤨
@@fionaokeefe1906 haha you don't think people know that Jaques Pepin (the world famous French Chef who speaks with a French accent) was born and raised in France??
I am so happy to see you making this dish. You are an inspiration now and have always been. You inspired me to learn to cook as a young wife in 1972. I went on to teach cooking to other young women. That is your legacy.
As usual simple, straight forward cooking that's accessible for a home cook.
Jacques is the man.
I’m an old retired chef and of course have many physical problems and overweight and spend a lot of time watching cooking on utube. First and foremost you have to listen to Jacque explain what he is doing. You said you will make the recipe given you by the prison warden. Please do not give up the ship until after I am gone because without you Chef not much else matters. Thanks for sharing this, mr Pepin, see you next
🧑🍳🔥🫑, my time.
Never fails to mention his wife. What love that must be after so many years.
This is a new way of cooking chili for me. Every day's a school day!
I really just like watching this cooking process and he is so old school he’s like kind a soothing in a way 😊just to watch :) if you’re like a cook or a chef or butcher; yourself..
The time catches up with all of us I guess
Julia would be proud ;)
Merci Jacques. I was born in Texas and watched a French chef make chili, riant à haut voix.
Thank you for another great recipe! I am going to give it a whirl! God bless you.
THIS MAN WAS BORN TO TEACH ...
Kudos !!!
Not how I would make it, but who can argue with the maestro; bet it is delicious.
Jacques RULES. Such a good teacher! I just love him. So much skill and imagination.
who doesn't love this mans cooking ? Thank you Jacque
I like Jacques Pepin a lot.
This man is a treasure.
So happy to see Jacques Pepin again!
I grow up watching his show. Glad to see Jacques is still doing his thing.
I learned that I can freeze cilantro! Great tip
JP, you are the absolute best
Every time I watch a Jacques Pepin video it makes my day better. Thanks Jacques!
This dude and Not another cooking show the only guys on RUclips I actually copy the recipes and cooking style of. This guy legit uses and does shit like a regular person would actually do at home.
👍👍👌
I like Not Another too. You might check out ThatDudeCanCook...
@@markinjhawkland724 Thanks
This man makes me feel comfortable. Like cooking with dad. Good stuff!
That looks great! I'm going to make it. I never saw chili made like that before. I always start by browning the meat first.
Yeah, you'd think the fond would add flavor. I'm going to try this method next time I make chilli
It’s the proper way, boiling meat is foul
Would I ever make chili like this? Absolutely not. Did I watch and enjoy the entire video? Absolutely.
Yes Please! Great way to save cilantro too!
The master has shedded complicated fancy recipes to opt for simple and quick dishes and yet still delicious.
Wow! I too thought the ground beef in cold water method was odd. But it works. The meat is more tender and the beef flavor more pronounced. I would add more salsa or tomato paste though, and maybe use ground toasted pasilla Chile. Maybe toast all the spices
Ground beef into the pan, then immediately 4 c of water and chopped raw bacon. The man does not follow rules and I love it.
He is a worldly treasure. Bless you. I fell back in love with cooking and eating thanks to you. 🙏✌️
That jalepeño will blow your mind!
I should never watch this at 9:30 at nite ready for bed. Dreams are gonna be weird for sure! Just love this man. We are making this tomorrow for sure!
Wow!! I have never seen beans cooked like this! What a great recipe to cut all that time with dried beans. Thank you, definitely saving to try this one❤❤❤
You've never seen beans cooked for a long time in water with other food?
@@markroberts171 no we dont cook dried beans for a long period of time(they are slow cooked) with anything other than herbs or hamhocks ..any type of other ingredients is done in the last hour or half hour, depending on what the ingredients are we add
I'm going to try an all veggie grilled version! just for fun. I'll grill the meat replacements... mushrooms and root veggies evo and butter too. then off we go
I've been making this once a week recently, very yummy
Oh my gosh!!!! I learned so much in this video!!!! Love the freezing of cilantro stems! Why haven't I thought of that!!! And to serve on lettuce!!! Awesome!!!!
Thank you Jacques.
There is a of cooking to love and try in that video.
Please keep making the "At Home" videos.
You are loved, Jacques!
Jacque is the man!
As a fellow from Arizona, we do almost exactly as Pepin, but use all of the jalapeno seeds rather than discard the flavor.
Thnx mister Pepin 🙏🏼 for sharing your knowles gr from🇳🇱🇳🇱
If this wasn't Jacques Pepin people would have a fit about this recipe XD
Really
In mexico they use raw garnishes for beans. Radish sliced thin, avacado, tomatoes, onions, all kinds of stuff
This is a very common way to cook.
I love Jacques Pepin and I am having a fit about this recipe! He's way above this! Keep in mind, I love that it's simple, but simple can be a lot better than this.
@@kencharm2909 Agreed. I think he said he got this recipe from a prison warden... and I believe it. No browning of the meat or onions, could use more tomatoes, the sauce looks thin. I love Pepin though.
I like to brown the beef and bacon before adding the water. Gives it more flavor. Then again I'm not a master chef.
Remember the source - it's prison chili - not created by master chefs.
@@jepolch great point. Not browning the beef and bacon and Deglazing there crystalization was very non- Jaques. I wished he discussed the difference results of simply slow blanching and simmering.versus browning ( he hints that by starting with cold water not boiling the beef stays tender).
@@colinmcdonald2499 I imagine lots of happy prisoners on chili night.
@@jepolch Sore asses for a different reason.
@@jepolch yeah, seriously. If Jacques was in charge of the prison system's meal planning, crime would skyrocket! Kindly retirees would turn into the Librarian, Brooks Hatlen, from Shawshank Redemption! :-)
I had an uncle that was sent to San Quintin. I guess I’m not very proud of that but I’m glad he got to eat that wonderful chili!
I’m an old retired chef and of course have many physical problems and overweight and spend a lot of time watching cooking on utube. First and foremost you have to listen to Jacque explain what he is doing. You said you will make the recipe given you by the prison warden. Please do not give up the ship until after I am gone because without you Chef not much else matters. Thanks for sharing this, mr Pepin, see you next time.
🧑🍳🔥🫑, my signature in pic.
I’m an old retired chef and of course have many physical problems and overweight and spend a lot of time watching cooking on utube. First and foremost you have to listen to Jacque explain what he is doing. You said you will make the recipe given you by the prison warden. Please do not give up the ship until after I am gone because without you Chef not much else matters. Thanks for sharing this, mr Pepin, see you next
🧑🍳🔥🫑, my in
M. Pepin;I made this today, an excellent recipe!💖 My family enjoyed it very much, thank you!
I am doing this ! Thank you
Hello Mr. Pepin! I hope you know how much you are loved here in America. Bon jour.
I tried it today but I changed it a bit. I added chunks of beef. I didn't have Salsa I used tomato sauce. I also used canned beans but I let it cook for 3 hours. I didn't have Cummins I added oregano, parsley, basil and rosemary. It was delicious. Thanks Mr. Jacque
Jacques what are you doing my friend?! You have to brown the ground beef and bacon before adding the water!! Please my man no! You wasting so much flavour! Im crying Jacques, you were my hero!
I agree! However he did say this was the recipe from San Quentin prison, maybe he actually likes prison food haha.
I love how his dry beans turn out perfect.
Thank you!
Thats an awesome recipe,especially coming from the goat. Thank you so much!
Happy cooking!
The chili recipe that you are so kind to share with us looks wonderful! I plan to try it out very soon here in Texas. Thank you, Master Chef Pépin. Again, thank you.
I have heard that some people on vacation in Maine like to even make their three egg omelettes with chili and Monterrey Jack ( American ) cheese.
Ok but if you are caught adding kidney beans to your chili in Texas the governor may exile you to Oklahoma!
@@carolmichonne5788 Abbott can’t tell me how to make my chili. Beans add a different texture, which is important, in my opinion because chili can be one dimensional (in terms of texture) otherwise. Don’t use canned beans.
@@rexnicious Good grief, it was a joke. Relax! 🙄 If someone one is going to add beans then they should be pinto beans, not kidney anyway.
That chili looks so good, I have to make it. Merci Monsieur Pepin.
Has anyone actually made it? Of course it's not a traditional recipe. But Jacques only cooks amazing food. Lots of people are dissing the recipe. But don't knock until you try it
You don't see celery in many chili recipes, but it really does add an amazing flavor.
You see in a lot.
I love the way he cooks for 2
Never will I ever get tired of that intro
Long live the King
Love how he actually pronounces spanish words quite well
Could watch him all day, so relaxed, so chill(i)
The way my heart dropped when he dumped that water on the ground beef...
As he mentions, I'm from Texas and object to the beans in the chili. I also suggest omitting the ground beef, replacing it with beef cut into cubes.
I NEVER have GOOD results when I pre-cook dried beans. My College summer job was with a commercial canner. I learned that OUR best factory cooks regularly produced hundreds and thousands of cases of perfectly cooked fruits and vegetables. I start with my FAVORITE and America's well-known brand of canned beans. I can easily change up my bean chili from variety to variety. MIX perfectly cooked beans. My own GRANDFATHER was locally famous for his chili...sold at his restaurant and at our County Fair to benefit the Masonic Lodge.
I was so scared for that piece of bacon that missed the pan. I cried tears of joy when I saw it gone from that grate
I cut up the jalepeno and put it in apple cider vinegar for about an hour, before I do anything else. It's the best and also, I do my whole chili a bit differently, but I'm going to put bacon in, now, too, from now on, for sure.
That's a great tip! Thanks, Dave.
Never would think to make chili like this. Thank you Jacques for breaking me out of my chili rut :)
Your the best Jacques