@@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.
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
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!!!
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. 🤩 🌹
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!
Beans, beans the magical fruit, the more you eat the more you toot, the more you toot the better you feel, so let's eat beans at every meal!! Cheers Chef, it looks delicious!
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.
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. .
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 💕
@@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.
One of my favourite parts of every Jean-Pierre video is him tasting it at the end when it's raging hot and he just Mmm's his was through it. The camera editing during these times always makes me laugh. I love all of these videos. My kids pick out a new recipe every week and we make it together. Thank you for sharing all of your knowledge with us!
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!
Mexican Chirizo is a good also if you can’t get Italian sausage. I live in a small town in Texas where the only thing Italian is a frozen pizza at the local store!😅
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.
I'm here again to make your recipe for the fourth time on the tail of the last cold front in Orlando. 58* was the high today...chili for dinner on Thursday! Thanks for the recipe, Chef
Looks good, I'll try it. I add frozen corn to my chili because I like it. Sometimes I'll serve chili with polenta, sometimes mashed potatoes because I like them. If someone likes rice I'll make rice.
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.
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!!
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!
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.
Bonjour Chef, Je suis un Portugais/Canadien qui a appris à cuisiner avec ma mère. Je suis votre chaîne depuis plus d’un an maintenant, et je voulais vous remercier pour tout l’amour que vous portez à la cuisine. On voit vraiment quand quelqu’un aime cuisiner, quand on peut ressentir l’émotion du chef. Cette recette est simple, mais tellement savoureuse. Le chipotle dans la sauce adobo est fantastique. Merci Chef ! Si jamais vous recevez quelqu’un dans votre émission, j’adorerais me joindre à vous en tant qu’invité.
Good mention about Italian Grocery stores for Italian sausage. I have one close by and their sausage is just so much better than other stores. Hands down the best sausage.
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. 😊
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...... :)
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. 😉
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.
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.
Chef! A year since my last comment. This is absolutely my favorite Chili recipie. My favorite, my wife's favorite, and my almost 100 year old grandmothers favorite. I've made this recipie now many times. Almost once a month now haha. Thank you for all your teachings Chef. I have watched every video and are forever grateful for you. God bless you Chef.
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
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.
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
Thank you so much chef. First of all, we appreciate your time and expertise and compassion towards beginners, cooking and the way you show how it is your informative but entertaining at the same time. I really enjoy watching your videos spending time with you and it gives me the confidence to make different recipe dishes. Thank you again chef. We appreciate you very much. Keep teaching us. 🎉
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 🙏❤️ 💪😎🇺🇸
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!
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 😊
39 degrees outside mid morning in Chicagoland right now, Chef. Prime chili cooking temp. I have sausage(brats) and ground beef as well as most all other ingredients. Need to get the celery though. I shall get started later this afternoon on your highly recommended chili recipe. My girlfriend is a flight attendant and when she comes home she will appreciate the recipe you have bestowed upon us. She already loved the Chili I make anyways so this will take it to the absolute next level. We all can't wait until you get to 1mil subs Chef... you deserve every bit of that and more Sir. We will all be here, with you, and your warm presentation of culinary expertise.
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!
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!
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
1000%
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
"In caramelization there is flavor.". Chef Jean-Pierre
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!!!
I love every show/lesson! Chef is so charismatic and I get happy seeing him excited!
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 !
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!
He's been doing it for 50+ years and I hope he never stops!! 🥰
I know right 🥰🥰 chef Jean Pierre is the BEST 👏🏼👏🏼👏🏼👏🏼❤️❤️
“Well hello there friends.”
Chef Jean Pierre is a friend
The only cooking channel I'm subscribed to in RUclips! I've learned so much from you. You're amazing, Chef!
Greetings from Armenia!
Lol....sometimes WE wonder about you as well! (She says lovingly laughing!!)
Beans, beans the magical fruit, the more you eat the more you toot, the more you toot the better you feel, so let's eat beans at every meal!! Cheers Chef, it looks delicious!
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?
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!!!
is this the only channel on the entire youtube with zero negative comments or what? 👋👋👋👋👋👋👋
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 💕
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.
One of my favourite parts of every Jean-Pierre video is him tasting it at the end when it's raging hot and he just Mmm's his was through it. The camera editing during these times always makes me laugh. I love all of these videos. My kids pick out a new recipe every week and we make it together. Thank you for sharing all of your knowledge with us!
I remember, not long ago, we were a few houndred subscribers...closing in on 1,5m soon! Amazing!
Thank you!
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!
Sounds like the best chili ever 😊!!!
I have made just plain chili in the past--but this recipe takes this chili to a new level ! It will be amazing !!
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 👍
I'd just add mushrooms to this recipe & it would be even more great than it already is. Thank you, Chef Jean-Pierre!😮
Good stuff, chef and you are fun to watch. Thank you!
Love this channel thank you. I always like a bit of chocolate in my chili but not so you can taste it just for the richness it brings.
We’re so glad your sharing your life’s work Chef - we love listening, learning , and feeding our families.
My favourite cooking channel by far. Keep up the great work Chef.
Thank you! I'm so glad you enjoy my videos! 🙏❤️
Mexican Chirizo is a good also if you can’t get Italian sausage. I live in a small town in Texas where the only thing Italian is a frozen pizza at the local store!😅
You are the father figure I wish I had.
Really looking forward to cooking this one
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.
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
Superstar! You should have your own TV show, you knock spots of all the chefs that I see on British TV.
Chili is LIFE!
I'm here again to make your recipe for the fourth time on the tail of the last cold front in Orlando. 58* was the high today...chili for dinner on Thursday! Thanks for the recipe, Chef
I have a pretty good chili recipe, but next time I will try it with the Italian sausage and celery.
Looks good, I'll try it. I add frozen corn to my chili because I like it. Sometimes I'll serve chili with polenta, sometimes mashed potatoes because I like them. If someone likes rice I'll make rice.
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.
I believe this is the first recipe/video that I've watched that you didn't use any salt?!? Unless I missed it. Love all your videos. Thank you chef!
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!!
Chef I’m cooking family dinner 5 nights a week thanks to your channel. Thanks for sharing your knowledge
Texas Chili is mmuhhhfff.......but Chile Con Carne (Chili with Meat) is out of this world!
Merci Chef Jean-Pierre.
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!
It's starting to get cold up here in Chicago. Perfect time for Chef's chili rendition!
a pinch only a pinch of cinnamon really adds an old world flavor to it. you won't regret it.
We just love this recipe. Thanks Chief
Another winner! Thank you Chef.
God bless all here.
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.
Bonjour Chef,
Je suis un Portugais/Canadien qui a appris à cuisiner avec ma mère. Je suis votre chaîne depuis plus d’un an maintenant, et je voulais vous remercier pour tout l’amour que vous portez à la cuisine. On voit vraiment quand quelqu’un aime cuisiner, quand on peut ressentir l’émotion du chef. Cette recette est simple, mais tellement savoureuse. Le chipotle dans la sauce adobo est fantastique. Merci Chef !
Si jamais vous recevez quelqu’un dans votre émission, j’adorerais me joindre à vous en tant qu’invité.
🙏❤️
Thanks, Chef JP!! You make the world a much better place!!!
Good mention about Italian Grocery stores for Italian sausage. I have one close by and their sausage is just so much better than other stores. Hands down the best sausage.
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. 😊
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🦁
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...... :)
Sir, you had me at Cilantro💚💚💚💚💚 ooohhh Chipotle I'm in love 🥰
Thank you Chef JP. Your recipes are used by many chefs in their restaurants. And also in my kitchen at home.
Looks delicious chef, merci
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. 😉
I love that bowl...what a great presentation!!!
❤ 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 ❤
I love whe my wife cooks chili with beans. We use to eat them with some tortillas. Real good one!!!
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!
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.
Hello there, Chef! Never can go wrong with chili! Thanks again for your videos!
Chef! A year since my last comment. This is absolutely my favorite Chili recipie. My favorite, my wife's favorite, and my almost 100 year old grandmothers favorite. I've made this recipie now many times. Almost once a month now haha. Thank you for all your teachings Chef. I have watched every video and are forever grateful for you. God bless you Chef.
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
Probably the most elegant chili I have ever seen. Will try soon.
Is chili supposed to be elegant? I don’t think so.
Adobe made my Day, thanks Jack😂
Yep! Chef JP is a gem, but Jack is the gold ring the gem is mounted on!
Best chef on You tube !! Thank you for sharing all your knowledge!! 👏🏻👏🏻🥰
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
I ABSOLUTELY LOVE this man!!!
🙏❤️
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
Thank you so much chef. First of all, we appreciate your time and expertise and compassion towards beginners, cooking and the way you show how it is your informative but entertaining at the same time. I really enjoy watching your videos spending time with you and it gives me the confidence to make different recipe dishes. Thank you again chef. We appreciate you very much. Keep teaching us. 🎉
Jack is alwaus on point with the close ups. Great job!
Making this again tonight Chef, it is SO GOOD!!!
This is the same recipe my family has been cooking for generations! I can promise you this will change your life. 😊
I love this man! He makes me laugh. He is total enteratainment and he has taught me to be successful in the kitchen
Monday, not my favourite day, until Chef Jean-Pierre posts another great video. Looks fantastic chef, can't wait to give it a go.
God bless you Chef Jean-Pierre!🙏🏻😇✌🏻💪🏻
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 🙏❤️
💪😎🇺🇸
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 this. We've never put Italian sausage in chili, but that sounds like a great addition! Thanks for the tip, Chef J-P!
I would make one little, tiny adjustment and bloom the spices during the saute. Bon appetite chef!
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!
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 look forward to making this chili. Watching you from Arizona
Thank you so much Chef Jean-Pierre. Your work is absolutely mind-blowing. You are a true master of your craft!
As a huge fan of chili, this recipe made it to the must make list the moment I saw the video pop on my feed! Thank you for the recipe Chef!
The only channel that matters most, I enjoy watching you do your magic👌
What an amazing recipe ♥️ thanks a lot sir 🌹♥️🌹🙋
"Oh, I am gonna eat that whole thing!" is exactly the kind of love I show for my favorite foods and it resonated here
39 degrees outside mid morning in Chicagoland right now, Chef. Prime chili cooking temp. I have sausage(brats) and ground beef as well as most all other ingredients. Need to get the celery though. I shall get started later this afternoon on your highly recommended chili recipe. My girlfriend is a flight attendant and when she comes home she will appreciate the recipe you have bestowed upon us. She already loved the Chili I make anyways so this will take it to the absolute next level. We all can't wait until you get to 1mil subs Chef... you deserve every bit of that and more Sir. We will all be here, with you, and your warm presentation of culinary expertise.
No Chef you are the best! You seriously make my day and my kitchen better.
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.
Chef my wife and I love love love you!!!! Forget the bad reviews….you are wonderful!!!
Good morning Chef !!! Great to start the day out with your special talent and addicting personality !
Man alive I LOVE your channel, Chef JP! THANK YOU SO MUCH FOR BEING YOU!
jean pierre love your channel great recipies keep up the good work 👍
Jean Pierre is so cheerful he gives me a smile and a happy feeling. The food looks good too!
Thank you for the perfect chili recipe, maestro!
BTW, I reported that stupid robot spammer. I'm sorry that keep happening to your amazing channel.