Chili Con Carne | Jacques Pépin Cooking At Home | KQED

[@bobbypentland5764]

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

[@niallmather]

Hope you are well, Bobby

[@sbkscuify]

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!

[@WFMguy]

I cant believe this man is still alive. I loved watching him gowing up. Wish he could live forever.

[@jerzybaranowski]

I love, that Jacques is such a legend, that he can do absolutely whatever he wants.

[@JTM1809]

Love to watch his recipes. Such a chill guy, preparing home style dishes, not being full of himself.

[@thesweeples3266]

Not a chill guy…. A chili guy.

[@waltzabelski7589]

THIS MAN WAS BORN TO TEACH ... Kudos !!!

[@Kingfisher1215]

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”.

[@marcin.zapora]

Cilantro stems are good for freezing. The leaves on the other hand, not so much... Anyway, try and you'll see.

[@kurtjohnson4816]

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.

[@mzsher88]

I so love to watch him! I also love the old reruns with him and Julia Childs!

[@CraigArndt]

Love that Gloria taught Jacques what to do with the cilantro. Great tip.

[@tazman572]

RIP Gloria.

[@nataliajimenez1870]

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.

[@jessstuart7495]

I'm definitely going to freeze some of the cilantro stems from my garden this year; GREAT IDEA!

[@theflyingcrud]

Same here, that's an awesome idea! Love those little details about techniques

[@patw9175]

I'm doing this too. I can't believe I never thought to freeze it....

[@DirtyFrigginHarry]

yup. gamechanger. Wondering if I could do the same thing with other green herbs

[@mrguillemot]

Not how I would make it, but who can argue with the maestro; bet it is delicious.

[@melchit20]

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.

[@kqed]

Lovely sentiment

[@georgeneckrock7575]

Would love to sit and have a beer with Jaques eat chilli and listen to stories.

[@Namesi]

That would be an incredible experience.

[@colinmcdonald2499]

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! :-)

[@georgeneckrock7575]

@@colinmcdonald2499 thanks for the tip 👌😊

[@colinmcdonald2499]

@@georgeneckrock7575 Cheers!

[@sogorgeous2257]

It would take days if not weeks.

[@Nitrochamberlain]

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

[@sahej6939]

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

[@schen7913]

I find it goes a lot faster if I boil it for 15 minutes -- to break up the starches inside the bean -- then simmer.

[@joeybombs]

Couldn’t have said it better myself. Look at the guy, almost 90, looks great.

[@bartonpercival3216]

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!!!!!

[@daphnepearce9411]

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.

[@ARIZJOE]

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.

[@missmaryhdream6560]

Thank you. I will be thinking of you ❤ when I serve this beautiful dish God bless you jaques and keep you safe 💕

[@konstantinivanov1986]

Jacque is simply the best.

[@annwrite460]

This man is a treasure.

[@10fttall6ftwide]

This man makes me feel comfortable. Like cooking with dad. Good stuff!

[@jacquelinereed8805]

I learned that I can freeze cilantro! Great tip

[@alange83]

I like Jacques Pepin a lot.

[@Rondo33]

who doesn't love this mans cooking ? Thank you Jacque

[@Twigglesnix]

JP, you are the absolute best

[@geezermann7865]

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.

[@marjnussby8305]

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.

[@lawrencetaylor4101]

Merci Jacques. I was born in Texas and watched a French chef make chili, riant à haut voix.

[@roberttimmons6862]

So happy to see Jacques Pepin again!

[@gennarosavastano9062]

Thnx mister Pepin 🙏🏼 for sharing your knowles gr from🇳🇱🇳🇱

[@zero_bs_tolerance8646]

Thank you!

[@juliaphillips9436]

He's so soothing.

[@maureensurdez7841]

Jacques RULES. Such a good teacher! I just love him. So much skill and imagination.

[@barbaras8562]

Hello Mr. Pepin! I hope you know how much you are loved here in America. Bon jour.

[@candycain1001]

You are loved, Jacques!

[@cubanmama4564]

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.

[@lawrencedrinkard]

Anyone else really worried about that piece of bacon that didn't make it into the pot?

[@colinmcdonald2499]

That was awesome.

[@michelleharkness7549]

Affirmative

[@ninesticks]

haaaaaaaaaaaa haha me too .... i kept looking for it

[@colinmcdonald2499]

@@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!

[@damiancafarella4086]

DESTROYED ME

[@Mike_5]

Chef's from Lyon always do the best job!

[@isk610]

Thanks gor this jac happy cooking

[@albondigas9549]

Thats an awesome recipe,especially coming from the goat. Thank you so much!

[@kqed]

Happy cooking!

[@CaffeAddict]

The master has shedded complicated fancy recipes to opt for simple and quick dishes and yet still delicious.

[@roberthaibi2304]

Your the best Jacques

[@ColinMacIver]

M. Pepin;I made this today, an excellent recipe!💖 My family enjoyed it very much, thank you!

[@pauls7638]

I've been making this once a week recently, very yummy

[@scottthorning3963]

He's a great chef!

[@bblackrice]

I grow up watching his show. Glad to see Jacques is still doing his thing.

[@mjsia8873]

thank you chef jackques cooking at home for simple recipe but delicious.

[@protopigeon]

Every time I watch a Jacques Pepin video it makes my day better. Thanks Jacques!

[@walter.bellini]

Delicious Chef thank you for sharing

[@maribelurrutia9783]

Delicious recipe. It’s a staple in my house every winter.

[@papay9772]

I have to try this recipe since i make chili con carne almost every week, using celery was new to me in this video.

[@redbone7040]

Excellent thank you for this opportunity to get the recipe 👍😋😋😋😋❤️💯💯💯💯💯💯😉

[@shelleyharris2850]

You do all my favorites.

[@ZenaidaRoxas-yk8pp]

I tried this version and it's yummy!

[@tsrashotgun9304]

Excellent bean soup.

[@The80sBoy]

This is a new way of cooking chili for me. Every day's a school day!

[@mikefredd3390]

Unique! I will try this method.

[@lynnie57]

Thank you for another great recipe! I am going to give it a whirl! God bless you.

[@davidsoto7114]

wow what a great gran master of the kitchen scene.His technique was just so priceless.

[@meatlemaniac]

first time I see chili done this way. Need to try this!

[@jomarielopez2229]

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!!!!

[@KuyaEnan]

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.

[@jameskirk717]

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.

[@geezermann7865]

I hope most people scroll down far enough to see your excellent comment.

[@motocrossriders2002]

@@jameskirk717 San Quentin is in California, not Texas.

[@sophocles1198]

I have to disagree. In many dishes you cannot separate the technique from the traditional result. Chinese stir frying is a good example.

[@AnExPor]

Thank you Jacques. There is a of cooking to love and try in that video. Please keep making the "At Home" videos.

[@agoogleuseragoogleuser9349]

Yes Please! Great way to save cilantro too!

[@rolytnz]

Could watch him all day, so relaxed, so chill(i)

[@adoubrov]

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

[@LMays-cu2hp]

Looking very nice.

[@ticklife9454]

Such a deep desire to teach cooking...

[@archangel5627]

Jacque is the man!

[@elizabethmitchell0071]

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❤❤❤

[@markroberts171]

You've never seen beans cooked for a long time in water with other food?

[@elizabethmitchell0071]

@@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

[@SRunni_]

I'll consider this to my Keto diet....Thanks Jacques!

[@ronanderson5736]

Yum yum! Great job! Looks so delicious!❤

[@bwills3876]

Another dish I'll be making this week!

[@cargoman7045]

He is a worldly treasure. Bless you. I fell back in love with cooking and eating thanks to you. 🙏✌️

[@luisarangel4851]

Exceptionnel plat merci M. Pépin

[@thebeerjew]

Thanks man beautiful shirt and chili

[@strongfp]

Anyone else get hit in the feels when he mentions his wife?

[@georgeneckrock7575]

Yes 😔

[@wty1313]

Sadly, his wife Gloria passed in December of 2020. Rest in peace.

[@jerrygiarratana9462]

TAK1313 that's why the comment was made, Jacques was very devoted to his wife.......

[@ghostshipone]

No

[@colinvannurden3090]

What a cool guy jacque is.

[@pplrstrange]

Thank you sir

[@proudbirther1998]

I love how his dry beans turn out perfect.

[@maryngshwuling9916]

Thanks for sharing 🌻

[@MikeB3542]

You don't see celery in many chili recipes, but it really does add an amazing flavor.

[@zer00rdie]

You see in a lot.

[@ZenaidaRoxas-yk8pp]

Easy version of my fave! Will try it soon, Chef!

[@mjsia8873]

pls give some tips how to fresh produce be store on fridge and freezer for future ricipes .. thank you kqed

[@rlprgp62]

Thank you Chef

[@gsmith207]

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!

[@michelleharkness7549]

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.

[@michelleharkness7549]

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.

[@carolmichonne5788]

Ok but if you are caught adding kidney beans to your chili in Texas the governor may exile you to Oklahoma!

[@rexnicious]

@@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.

[@carolmichonne5788]

@@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.

[@Cygnus307]

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!

[@M63Tod]

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.

[@zey2bme]

@@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.

[@barbryll8596]

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

[@cgavin1]

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.

[@fionaokeefe1906]

He’s French🤨that’s how he has always cooked! That’s not American style but the French way of cooking!

[@markspc1]

Looks delicious.

[@descollins6616]

So relaxing to watch, I love it when he adds the budder 😋👍

[@Marielm1]

I am doing this ! Thank you

[@karolalaroquera7231]

My mom from Chile uses frozen cilantro in beans too. We use alot of special large white beans and we don't use hot chiles though..alot of cumin.

[@jepolch]

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.

[@Jay-bf8yp]

Yeah, you'd think the fond would add flavor. I'm going to try this method next time I make chilli

[@SuperDecdog]

It’s the proper way, boiling meat is foul

[@jpw9560]

As usual simple, straight forward cooking that's accessible for a home cook. Jacques is the man.

[@kamarupa1009]

What a nice time with the maître, cheers

[@julieenslow5915]

A new recipe!! Yay!! Thank you Chef Pepin!

[@leonorfontes57]

That chili looks so good, I have to make it. Merci Monsieur Pepin.

[@pwwert]

This man is a national treasure. 2 nations, I guess.

[@lauradiane4893]

Great video! Love the idea to freeze the cilantro stems. Thank you sooooo much!

[@kalasmith9472]

Gotta rinse the beans, because “you never know.” lol I love Jacques

[@charleshallam3216]

I was also surprised at this method. Everything I've ever read about cooking kidney beans was totally opposite to his method!

[@saxson61]

Magnificent! Thank you so much all that you have given to us! Brilliant!