This Will Be Your NEW CHILI Recipe | Chef Jean-Pierre
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- Опубликовано: 16 окт 2022
- Hello There Friends, an Amazing Chili recipe today! This Chili with be your NEW Family Recipe, I'm really excited to share it with you! This is really an American Classic that can be made so many different ways. I needed to show you my version and I hope you make it! Let me know what you think in the comments down below!
RECIPE LINK: chefjeanpierre.com/recipes/ma...
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil: chefjp-com.3dcartstores.com/G...
❤️ Staub Dutch Oven: chefjp-com.3dcartstores.com/S...
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ Silicone Spatulas set of 3: chefjp-com.3dcartstores.com/S...
❤️ La Valle Tomatoes: chefjp-com.3dcartstores.com/P...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ 
Хобби
Everytime you say hello friends it brightens my day
I mimic it everytime he says it. 😂
He has the most endearing accent ever. He reminds me of my grandfather!
Hello
I would love a supercut of every clip of every time Chef JP says "Well, hello there friends!" It'd make a great morning alarm.
Great Idea !!
could be wrong but seems like every video
@@danielbucher7365 You're not wrong Daniel. It IS on nearly every video. Indeed what Anathema was mentioning in regards to making a compilation/supercut for an alarm. It's a Chef JP tradition. Well, hello there Friends! Packs more weight than Kenobi's "Hello there" to me.
@@danielbucher7365 Hey Daniel, I might go for an "outdoor" motion detector,that greets anyone approaching.
Or, a first bite supercut!
How kind and generous of you to tell other chefs to make their own RUclips channel to share their knowledge. That shows your self-assurance and confidence. 🤩 🌹
well said
bullshit
Chef Jean Pierre, however many other set up you tube channels. You will always be top of the list.
Yes!
Chef, I absolutely love your teaching style and how accessible you make cooking! I LOVE food, but more than that I LOVE LOVE learning about it from all different cultures. I have no other words than Merci! Thank you! ( I’m Canadian …and my father is from Germany), so Danke!
“Well hello there friends.”
Chef Jean Pierre is a friend
I love the fact that he does'nt just tell you what and when , he tells you why. The best teacher by far.
This is what I tell everyone who I refer to this channel also. He explains the Why!
By far. Pretty much everybody else just wants to look good. They just cut flood you with instructions and the feel superior that they made the dish hnd you have to pause the video to maybe comprehend something
Yay
Right, the context is everything
He's been doing it for 50+ years and I hope he never stops!! 🥰
I know right 🥰🥰 chef Jean Pierre is the BEST 👏🏼👏🏼👏🏼👏🏼❤️❤️
I love the editor for this channel. He doesn't make a ton of joke edits, but when he does, it really catches you off guard and is extra hilarious. The Adobe edit and the zoom on the "mmm"s was perfect. And I especially love when he emphasizes those little "Chef slowly losing his grip on reality" kind of moments lol.
I think even Chef loves the cheeky editorial comments....
Adobe....LMFAO
JP and his crew are the best
I do too. I feel like they manage to find the perfect balance of jokes without being over the top like some channels which just end up being obnoxious (I won't be so rude as to name names, but I think everyone knows the channels I'm talking about lol).
Yeah it feels like a genuine, normal show one could watch. Good thing you catched there which should be a normal thing in our society. Yet here we stand, discussing the worlds most important topic. Food.
I love every show/lesson! Chef is so charismatic and I get happy seeing him excited!
When I’m feeling down I just watch a new video from chef Jean Pierre to cure my blues !It’s like therapy
Same! One of the best positive channels on RUclips
Same here!
Absolutely agree! Chef Jean-Pierre's channel HAS BECOME my 'GO TO WIND DOWN' after a hard and long day at work. I love his endearing ways. Sometimes with a glass of wine at Chef's cheeky suggestion. Other times, I work the next day..... So no wine for me that night. .
Absolutely!!!
The only cooking channel I'm subscribed to in RUclips! I've learned so much from you. You're amazing, Chef!
Greetings from Armenia!
I'd just add mushrooms to this recipe & it would be even more great than it already is. Thank you, Chef Jean-Pierre!😮
7:35 “Remember! Break down the kay- the carrot. The carrot. Breakdown the carrot. Sometimes I wonder about myself.” 😂
This man is a national treasure! Thank you for the presentation tips! They sure make it look 1000 times more appetizing!
May I go a Step further? And say Chef Jean-Pierre IS AN INTERNATIONAL TREASURE! here in Australia, I HAVE MADE SURE THAT everyone I speak to..... Knows about Chef Jean-Pierre and his amazing culinary ways! What a blessing it is to be able to watch, enjoy laugh with and learn from you, Chef! it's because of you I make my own butter! Something so gratifying about it! Not to mention all the other recipes I have made so beautifully delicious because I learnt how what and WHY from the AMAZING & LEGENDARY CHEF JEAN-PIERRE! Thank you, Chef!
No YOU are amazing chef!! ✌️🔥❤️ love you! Lowkey who else liked the video before even watching it? Because if it’s a chef video.. it’s gonna be great 💕
Lol....sometimes WE wonder about you as well! (She says lovingly laughing!!)
I remember, not long ago, we were a few houndred subscribers...closing in on 1,5m soon! Amazing!
Thank you!
I tried this recipe for the first time tonight. I used to think that I made a mean bowl of chili. I now must confess that I was wrong. Your recipe IS the best, hands down. Even my wife said it was much better. You don't even add sugar or salt!!! You sir ARE the grand master and I must give you your due. It IS now my new chili recipe. Many thanks.
You really used that many beans?
How Happy Is Your Crew When They Get To Eat All your Wonderful Dishes , I’ll Bet There’s Plenty Of Happy Bellies On Your Set ,, Great Job 👍
Superstar! You should have your own TV show, you knock spots of all the chefs that I see on British TV.
Everything he makes is so delicious I absolutely love this awesome guy chef the best ever..Especially his lamb dishes..
I’ve made 8 of Chefs recipes in the last 6 weeks. All turned out amazing!
You couldn’t go wrong.
Just remember onio first unless there is bacon.
Make sure you always have enough butter in house.
I've made 4... he is amazing! I'm now the official "Prime Rib guy" in my family =)
And now a chili! Yes yes yes!
My family is shocked that I am cooking!!! And that it taste so good 😂 Thanks to Chef Jean Pierre !
Celery is my secret ingredient too.
Chili is a great way to get rid of leftovers and old can goods.
I had some celery I needed to get rid of and have been using it ever since.
You can put just about anything in chili.
anything, except the cat
The Adobe icon, I almost fell over backwards....Patrick 🤣
The Adobe watermark icon was awesome! Thanks Jack.
Chef, I don't even cook, but I'm addicted to your videos. It kind of instills knowledge.
A great chef doesn't keep secrets, but imparts it to the world. You are a good man, Jean Pierre.
We’re so glad your sharing your life’s work Chef - we love listening, learning , and feeding our families.
When he said "oh my Lord" I absolutely hooted! He has so much fun in his kitchen I truly enjoy decompressing daily with Chef.
I LOVE chili! So delicious in the winter and it lasts in the freezer for 17 years. Can’t wait to make this. Thanks chef!
Won't last 2 days with me ,always better the next day ,with cornbread muffins and BUTTER!!!
17 yrs hehehe.. it's always fun when chef states the freezer life of something or says "measure carefully" - always makes me smile..
This isn't chili. It's .... well I don't know, but it isn't chili.
@@williampotter2098 it's his version of chilli as there's no real official one out there.
@@williampotter2098
Like Chef JP always says, "Do whatever you want"!!
I love ONYO but it triggers my daughter's terrible migraines, so I can't use it. I double up on garlic. LOL. I sprinkle chopped scallions on my portion.
I loved Chef's recent recipe for Cacio e Pepe, but I needed my "Onyo" fix.... So I watched this video. Absolutely love this channel. After making over a dozen of Chef's recipes, my family now thinks I secretly went to culinary school...... :)
35 degrees in Wisconsin with snow. perfect for today. let's do this!
Chef, I am glad you encourage other chefs to share, but YOU bring so much more as a teacher to these videos. You bring an experience that is more than just the knowledge. P
Texas Chili is mmuhhhfff.......but Chile Con Carne (Chili with Meat) is out of this world!
Merci Chef Jean-Pierre.
GOYA is the best quality. They use a special process 👌
Hello there, my new friend, Jean-Pierre - you are THE BEST thing that has happened to RUclips. Holy mackeroli!...I have made this chili every week for the last three weeks and it is my new favorite chili recipe! Thank you so much for sharing your invaluable cooking knowledge... such a gift! We have been binge watching your videos since we discovered your channel last year. You are truly AHHHHMAZING! You have brought so much joy to our lives and we cry-laugh every time we watch you - thank you! I've upgraded many of my kitchen tools thanks to you. Thank you for existing. Don't ever leave RUclips. I wish we could clone you. We love you! P.S. Nobody does butter better than you!!!
Good lord! I think you and I are in sink. I came home from work and I'm making chillie for me and the kids. I've been making chillie for generations, can't wait to see yours.
A tip on Chipotles in adobo I learned from a local sandwich shop: When you open the can, just blend it in the blender, or hit it with the immersion blender, or even chop the chiles and mix them back in with the sauce. Then just use it like a liquid condiment. It will keep in the fridge for ages, and you can use it on small dishes or big dishes, just vary the amount you use. If you stick with using whole chiles each time, you will end up over-spicing your dish.
Oh, and the sandwich guy uses it on deli sandwiches and it's A-mazing!
GREAT idea!
It'll keep for "17 yrs!" -Chef 😆
When you say it will keep in the fridge for 'ages'? You do mean 17 years! Lol. Chef favourite time frame. 17 Years GOD bless Chef Jean-Pierre.
This is recipe is a Bolognese sauce dressing up as a chili for Halloween. haha. I love you JP
I think you nailed it!
This recipe reminds of that campfire scene from Blazing Saddles. Thank you chef!!!
Glad you have. Big onion. Lol. Love his accent.
I love you chef. You are great and the cooking is fantastic. You make us feel like we really are your friends in your kitchen. Thank you chef
Hello Chef Jean Pierre, I live in northern Canada and we have a winter festivity called Carnaval. Every year I cook Chili for all my friends to eat after the parade. I will make your recipe this year and serve it to all my friends. Thank you for sharing this recipe. Best Regards.
Did I miss you putting in salt and pepper? Love your channel❤
If you need more content you can always bring in guest chefs!! It'd be funny seeing chef JP cooking someone else's recipe.... (Can you imagine the look on his face when he has to put garlic and onion in at the same time??? 🤣)
I have a pretty good chili recipe, but next time I will try it with the Italian sausage and celery.
That bowl of emotional support butter is making me calm and relaxed. It's good knowing it's there, even if you do not use it.
I just started this video and I am already happy and hungry.
Thanks, Chef JP!! You make the world a much better place!!!
That adobo sauce from the chipotle peppers is one of those kitchen secrets that once you learn about it, you find a way to use it in a lot of things. It is great stuff.
I agree, with the caveat of finding a good one. Some are kind of sickening or off putting IMO.
@Brent Smith Buy an ice cube tray specifically for sauces, stock, whatever. Then once frozen, bag em up. Very convenient for portioning.
You are so right... I sometimes drizzle a little on my eggs over easy! Sounds odd, but so good!
I never would've thought to use it in chili, oh how right you are!
Chef I’m cooking family dinner 5 nights a week thanks to your channel. Thanks for sharing your knowledge
5:17 “mooushy”
😂 ❤JP!
HELLO FRIENDS !!! WOO WOO WOO !!! my friend in brazil hes her favorite chef !!! :) :) :)
This is the same recipe my family has been cooking for generations! I can promise you this will change your life. 😊
Getting that time of year for Chili, Gumbos, and Stews > I ate a bag of my frozen Gumbo already 1 more left for another day YUM👌👍
this dude makes me feel confident when i cook.
ive yet to have friends not kiss my a** whenever i try hes recipes.
top cat🦁
Adobe made my Day, thanks Jack😂
Yep! Chef JP is a gem, but Jack is the gold ring the gem is mounted on!
It was one of those days...depressing. I needed Chef Jean-Pierre for the laughs and the wonderful recipe. This is the first different chili recipe I will try since I was a boy.
Thanks Chef Jean-Pierre
officially the first channel that I've turned the "bell" on, (I've been using youtube regularly for 17 years)
After eating so many of your recipes, I want everything out of your head, share it😀😀
Chef, you have truly outdone yourself with this recipe. Unfortunately we couldn't find a proper Italian sausage so we just used a finely diced spicy salami, but even then... VERY delicious!! It is very difficult to find a good chili recipe that doesn't use bellpepper, and i'm very happy to have found this!!
One of my All Time Favorites!
This is exactly how I make my chili, minus the carrots plus zucchini. I transfer all the ingredients to a slow cooker to marinate a few hrs to all day long,,,, after sauteing all the meats and veggies in a frying pan of course... Trust the chipotles in adobo sauce!!! The smokey flavor and the spice is what it's all about for me.
Also I do add a little sugar in the raw, plus Worcestershire sauce, a splash of aged balsamic vinegar, and a couple bay leaves.
You really can't go wrong with Chili. Whatever you like, toss in the whole kitchen sink if you like.
Another great recipe Chef Jean-Pierre. ❤️
God Bless You🙏
And God Bless America 🙏❤️
💪😎🇺🇸
I'll be the judge of this. Lol. My award winning Chilli 🌶 can't be beat.cant wait to try.
I have learned so much I don't need recipes any more
It's starting to get cold up here in Chicago. Perfect time for Chef's chili rendition!
Never tried adding celery and carrot to my recipe for this style of chili, but going to give it a try!
Thank you for posting videos on Mondays. Makes an otherwise dreadful day so much brighter.
I know some put potatoes in chili(nevr cared 4 that). I save a jar to store left-over Chipotles in the fridge.
Somebody ought to cook and film every Jean Pierre recipes a la the Julia Child film
Probably the most elegant chili I have ever seen. Will try soon.
Is chili supposed to be elegant? I don’t think so.
Chili is LIFE!
Good stuff, chef and you are fun to watch. Thank you!
You need some freshly made corn tortilla chips, & guacamole to go with that. And a Big glass of cold Horchata. WoW YummY!! And some Flan for desert!!
a pinch only a pinch of cinnamon really adds an old world flavor to it. you won't regret it.
Teaching us Chili, love it 😂 nothing is too easy for Mr.Onyon 💋
your enthusiasm is hand held. I found your channel about 1 week ago and you´re already my favourite chef by zero doubt! Thanks for making the world better and tastier place
I like to serve with chopped Jalapeño peppers, chopped onion, sour cream, and Mexican mixed shredded cheese. As a side so folks can add topping as desired.
I love this man! He makes me laugh. He is total enteratainment and he has taught me to be successful in the kitchen
We just love this recipe. Thanks Chief
Thank you so much Chef Jean-Pierre. Your work is absolutely mind-blowing. You are a true master of your craft!
❤ With the cold weather coming this week this is the perfect recipe! Chef, others can try to have a channel, but, you are one of a kind ❤
Thanks for helping us all realize we can learn to cook better if we only listen and try.
Thankyou Russ!!😁
Yes! Garlic first then the tomatoes. We are watching you Chef! LOL
I just came across this video chef. Loved it. Chili is so fun in the winter! I make something very similar to this however, I know it also had some whole kernel corn, and I wouldn’t be shy about a little habanero. 😉
How interesting! As a Texan, we can be particular about 2 things... our BBQ and our chili. Thanks for putting this recipe out there, I can definitely see your cultural influences in it! Will try it soon! Like all your dishes, I'm sure this is top notch.
Yep. as a fellow Texan, I watched Chef pour in tomatoes and beans while saying, "there are no tomatoes or beans in chili!" Hahaha. That said, this does look delicious and I'm definitely going to try it.
I'm also a Texan. Let me just say, you do not put beans in chili.
The reason is historical. Beans were served with breakfast on the ranch, or for lunch or with lunch. Chili is a beef stew that was made for dinner. Fresh tomatoes may or may not have been available, but fresh peppers, garlic and onions usually were. That, seasoned with salt and pepper, was what the ranch workers got for dinner. Bacon, if there was enough of it, was also an ingredient.
The modern version is much as Chef presents it, but of course they did not use ground beef back then. Get some "stew meat" or cut some beef into little pieces. It works better. The addition of a mirepoix is excellent. For seasoning, comino is right. The peppers -- whatever kind of pepper you have, jalapeno, poblano, anaheim -- should be roasted to mellow out their heat and flavor before adding them. There was no chili powder. Nor were there fresh herbs, unless the cook knew how to gather them (portalaca and epizote, perhaps) and not poison the workers.
All I can say is this is not the way I'd make it. The Texas Chili Parlor, which is near me, used to make it only the traditional way, and their slogan was "No Beans." Now they offer chili with beans by popular demand, but I still think they do not belong in chili. I think that anyone making chili at a Texas chili cook-off used to be disqualified if he put beans in the chili. Maybe that has changed as well. Cheers.
@@eldzikowski I have cousins that are born and bred in Lubbock and Dallas/FW they all refuse to eat chili that doesn't have beans and tomatoes in it, and they tell me many other Texans are the same as them.
@@wastrelway3226 My cousins, and other multi generational Native Texans, would disagree with you. Your tradition, according to my cousins, only really applied to Ranchers and their Cowboys.
@@DeWin157 Fine, but I'm from San Antonio, the birthplace of chili. Trust me when I tell you that chili--real chili--is only meat, suet (hard animal fats), peppers, assorted aromatics, and seasoning. If you don't believe me, you can look it up yourself.
Now, all that said, if you and your family like chili with beans and tomatoes, good for you. By all means, eat what you like. Food isn't a competition. But, regardless of what you like, realize that authentic/traditional Texas chili and nearly all competition chili never contains beans and usually doesn't contain tomatoes.
God bless you Chef Jean-Pierre!🙏🏻😇✌🏻💪🏻
Can you do a series of bbq recipes would love to see what you cook up
Thank you Chef JP. Your recipes are used by many chefs in their restaurants. And also in my kitchen at home.
i wish i could get a chef to take me under there wing and teach me how to be the best chef.
Find a classically trained chef, and you will be on your way! 😊
I think next step is a cooking book 📕🔥🔥🔥😱❤
I want one !! Signed 😊
Thankyou Chef. Brown the mince on its own less water from the onions.
Hello there, Chef! Never can go wrong with chili! Thanks again for your videos!
I’ve been cooking since I was 12 years old. Roast dinners, spaghetti and meat sauce, fried pork chops, etc. my father taught me after Mom died and there were 5 of us kids. That was 50 years ago. But watching your infectious personality and fantastic recipes where I’ve learned something new each time, you MAKE me WANT to cook!! Thank you Chef JP for your personal approach to your audience and making me feel like your my friend. 😊
We're not the best Chef Jean Pierre, You're the best !!!
I can smell that through my phone chef. Thank you again for such an amazing recipe.
Man, I clicked for the recipe but I got taken by the color or paint job on that larger pot you got!!
The gloss on those handles and how it captures the studio lights!! WOW!!! haha I know that's weird but come on, we're food nerds in ALL capacities!!
Monday, not my favourite day, until Chef Jean-Pierre posts another great video. Looks fantastic chef, can't wait to give it a go.
Dear Chef, your enthusiasm is what makes you my number 1 cooking show. Brilliant recipes and such a down to earth, no crap approach to getting the best from your produce! 10/10 😊
I would like the corn bread recipe that goes with the chilli
I have never looked up a chili recipe, I figured it was pretty straightforward. But I made this, and people took dishes home with them, asked my secret, even. I gave em your channel, and told them about your track record, five for five recipes. I got other people looking you up, your worth it my dude. Thanks for your generosity, and please, keep feeding us!
I'm mexican and I always use a whole can of chipotle whenever I cook tinga so I'm gonna try this chili recipe (with a whole can of chipotle obviously) but I might replace the sausage with so chorizo 😋
Yes. I made this with chorizo from the Mexican grocery and meat market. It was quite good.
Dear Cheaf Jean-Pierre. You're channel is of so much value to me! You indeed cannot press too much about the maillard reaction, which every (home)chef should be aware about, and be patient about. Also your remark about the height of the pan being of effect on maillard/caramelisation is absolutely a sign of great insight.
Thank you so much that you are taking time/effort/investment to educate all of us (844K subscribers at time of writing).
All the best!
The best Cook.
Very enjoying and learning from the best
Simple.
Enjoying live with another normal human being.
Watch and learn not only cooking 🙂👍
That Adobe flash was spot on Jack. Great vid as always. Thank you Chef.