Jacques Pépin's Hearty Chili Con Carne Recipe | KQED

This week's episode of Today's Gourmet with Jacques Pépin features a hearty chili con carne with just enough heat. This recipe may become your go-to over the chili con carne featured in Jacques' Cooking at Home episode.
He kicks off this eclectic menu with a cute melon ball bowl with port wine and coarse cracked pepper. He also makes a great case for incorporating tarragon into your salad recipes. For dessert, Jacques prepares baked apple rings with ice cream (yum!).
Along the way, Jacques shares kitchen tips and tricks, including how to cut apple rings, how to make a bowl using cantaloupe rind, how to stop from crying when you're cutting onions (it's easier than you think), and so much more.
In This Episode:
00:00: Melon ball with port wine - a French classic
4:26 Chili con carne recipe
5:56 Chili seasonings
9:15 How to make rice
10:21 How to stop from crying when you're cutting onions
13:52 Salad recipe
15:37 How to make simple salad dressing
17:46 Baked apple rings with ice cream recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 314, 1994. Potpourri
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/​​​
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