Chili Con Carne | Jacques Pépin Cooking At Home | KQED
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- Опубликовано: 22 июн 2021
- 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/
Discover more recipes and fun with food on @KQED Food 
Хобби
Never in my life seen chili cooked this way. That's why I'm going to try it.
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!!!!!
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!
I could listen to him talk all day. I love that French accent
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
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 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
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.
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 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
I love, that Jacques is such a legend, that he can do absolutely whatever he wants.
I cant believe this man is still alive. I loved watching him gowing up. Wish he could live forever.
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
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 so love to watch him! I also love the old reruns with him and Julia Childs!
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!
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.
Jacque is simply the best.
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.
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 man is a national treasure. 2 nations, I guess.
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 grow up watching his show. Glad to see Jacques is still doing his thing.
Thank you. I will be thinking of you ❤ when I serve this beautiful dish God bless you jaques and keep you safe 💕
Julia would be proud ;)
Every time I watch a Jacques Pepin video it makes my day better. Thanks Jacques!
He is a worldly treasure. Bless you. I fell back in love with cooking and eating thanks to you. 🙏✌️
This is a new way of cooking chili for me. Every day's a school day!
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??
Jacques RULES. Such a good teacher! I just love him. So much skill and imagination.
Thank you for another great recipe! I am going to give it a whirl! God bless you.
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.
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.
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.
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.
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!
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!!!!
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!
JP, you are the absolute best
Magnificent! Thank you so much all that you have given to us! Brilliant!
Never fails to mention his wife. What love that must be after so many years.
That chili looks so good, I have to make it. Merci Monsieur Pepin.
who doesn't love this mans cooking ? Thank you Jacque
Could watch him all day, so relaxed, so chill(i)
A new recipe!! Yay!! Thank you Chef Pepin!
So happy to see Jacques Pepin again!
So relaxing to watch, I love it when he adds the budder 😋👍
I need to try this!
Looks amazing!
God Bless!
I like Jacques Pepin a lot.
wow what a great gran master of the kitchen scene.His technique was just so priceless.
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 learned that I can freeze cilantro! Great tip
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
THIS MAN WAS BORN TO TEACH ...
Kudos !!!
Not how I would make it, but who can argue with the maestro; bet it is delicious.
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've been making this once a week recently, very yummy
Yes Please! Great way to save cilantro too!
That jalepeño will blow your mind!
This man is a treasure.
Thnx mister Pepin 🙏🏼 for sharing your knowles gr from🇳🇱🇳🇱
Great video! Love the idea to freeze the cilantro stems. Thank you sooooo much!
M. Pepin;I made this today, an excellent recipe!💖 My family enjoyed it very much, thank you!
Merci Jacques. I was born in Texas and watched a French chef make chili, riant à haut voix.
I am doing this ! Thank you
I always freeze my left over vegetables, they go into my stock! Awesome chili Jacques!
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
This man makes me feel comfortable. Like cooking with dad. Good stuff!
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.
He's so soothing.
I have to try this recipe since i make chili con carne almost every week, using celery was new to me in this video.
Delicious recipe. It’s a staple in my house every winter.
Looks delicious! I’m definitely going to try this recipe, yummy 😋
Love to learn from your tutorials. Your the master!! Thank you!!
wow, I already learned several things from such a simple recipe. gotta love jacques
I wouldn't dream of not browning the meat first. His method of making chili doesn't appeal to me at all.
thank you chef jackques cooking at home for simple recipe but delicious.
As always, a much simpler way to make amazing, delicious food 😋💕🌟👏 Thank u❣️
Exceptionnel plat merci M. Pépin
Another dish I'll be making this week!
Never seen cooking chili like that. Have to try this style. Thanks maestro. Salute.
Bravo!
"salsaah". 👍🏻👍🏻👍🏻
Yum yum! Great job! Looks so delicious!❤
Genius at every recipe he does. Cheers Sir, you are aliving legend...amazing cook. Thanks for so many great ideas through the years. 👍
Unique!
I will try this method.
Chef's from Lyon always do the best job!
I tried this version and it's yummy!
I'll consider this to my Keto diet....Thanks Jacques!
Wonderful chef. I enjoy his videos and have learned so much from him!
Worlds apart from my own recipe but you just know its gonna be the best!
Thanks gor this jac happy cooking
He's a great chef!
Delicious Chef thank you for sharing
Jacque is the man!
Your the best Jacques
Mmmm! That looks delicious!
Sounds delicious. YUM!
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
As usual simple, straight forward cooking that's accessible for a home cook.
Jacques is the man.