Jacques Pépin's Hearty Chili Con Carne Recipe

Jacques Pépin's Hearty Chili Con Carne Recipe | KQED

Рет қаралды 27,922

Жыл бұрын

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
Subscribe to watch a new Jacques Pépin video every Wednesday:
kzfaq.info?sub_conf....
#jacquespepin #salad #recipes
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/
Subscribe to ‪@KQEDFood‬ to watch more food videos.

Пікірлер: 39

@kqed Жыл бұрын

How does this recipe stack up against Jacques' other Chili con Carne? kzfaq.info/get/bejne/kLCDiNxhuajZn40.html

@daphnepearce9411 Жыл бұрын

Looks pretty good to me but I think chili recipes are so different around this country. I usually add diced yellow and orange bell peppers, same seasonings plus a hefty sprinkle of cayenne, tomatoes, beans and toss in a pinch of brown sugar to help balance the heat. I also make corn bread with butter and maple syrup. And of course an ice cold beer. Good stuff!

@Toobula Жыл бұрын

The two recipes are substantially the same. In this one he uses stewed tomatoes, a half onion and 4 chopped scallions and in the other, salsa and chopped celery. The salsa will add salt and even more onion. In this recipe he uses dried thyme and in the other, dried coriander. I like the thyme - there is no need for coriander on top of of chopped cilantro (same thing). In this one, he does not chop the garlic as in the other, but point out that it will break down anyway. The biggest difference is that here, he totally forgets his measures for the chili, cumin and thyme powder. You have to eyeball it or figure that from the other recipe (1 1/2 tsp chili powder and 1/2 tsp of cumin power). The dried thyme looks like a teaspoon. I wold taste it as it cooks and add more if desired. By the way, starting from dried bans rather than cooked beans is HIGHLY controversial. I think you can cut the recipe time in half or more by starting with a pound of canned beans (weight doubles when soaked), or soak them yourself.

@alwaysbrokendown Жыл бұрын

Never got pepin over here in England but thank the lord for KZfaq for bringing this master to the world, what an absolute legend

@mrpiccolo23 Жыл бұрын

Every French person I know has never heard of him, because he's been in the States so long. All the food is delicious. Enjoy!

@HKim0072 Жыл бұрын

Really should thank PBS. The same company that Elon Musk likes to shit on.

@sunnyvale104 Жыл бұрын

Jacques is an absolute beast in the kitchen

@jepolch Жыл бұрын

I'm making all the main dishes and salads from these videos. I don't eat desserts. Thanks so much for uploading these classic programs!

@kqed Жыл бұрын

Thanks for watching!

@kristine6996 Жыл бұрын

Excellent fluent English and a preparation with lots of American French information. A family man and a mastercook. 🇫🇷

@chaddawgpanisi294 Жыл бұрын

chef Jacques Pepin chef jp master of cooking chefs jp 👍👍👍👍👍👍👍🇺🇲

@jacobhearns9724 Жыл бұрын

What a Master… A National treasure.

@waymor2460 Жыл бұрын

I’ve seen other recipes for meat sauce that also don’t brown the ground beef which is very unusual here in the US but it makes for a much more tender meat sauce. That’s why you need to use very lean ground beef so the sauce, or chili in this case, doesn’t become greasy.

@billy4072 Жыл бұрын

makes a change from frying everything..well worth a try 🤙

@joannaedwards6325 Жыл бұрын

Love you KQED... keep em commin 😊 😋

@kqed Жыл бұрын

Thanks for watching! 🥰

@joannaedwards6325 Жыл бұрын

Always my great pleasure. What a guy!! ❤

@paulhaynes2145 Жыл бұрын

A good basic recipe, looks very good!

@gchomuk Жыл бұрын

what's not to love about Jaques Pepin?

@Paul-ic2ki Жыл бұрын

I love that he knows Texas chili has no beans... LOVE... maximus respectus :)

@marjnussby8305 Жыл бұрын

Perfect as the temps drop.. yum!

@suzannegirard4408 Жыл бұрын

Great ideas!! Thank you

@amythompson7700 Жыл бұрын

Using the core of the romaine lettuce? Wow! I never thought of that!

@nordicson2835 Жыл бұрын

Wow ... and we had burgers and macn cheese tonight.

@Toobula Жыл бұрын

I'm watching him cut an apple into 1/8" slices, any one of which the bureau of standards could use as a reference for measuring 1/8 inch. Wow.

@bigpoppa1234 Жыл бұрын

Just remember to save your melon rinds to make stock later.

@mrpiccolo23 Жыл бұрын

ha ha ha ha

@karlpage9028 Жыл бұрын

I love Jacques, but I have to brown my meat before adding liquids/ beans.

@revgee93 9 ай бұрын

😏 making Ale or Rouge Poulet? 📣 Salsa! 🙄 Deer Loa, Whenever did the Laurels of Semiramis go in salsa? Great Garnish. 😎👍

@walkertongdee Жыл бұрын

where is the recipe so we can make it?

@suttonsplash14 Жыл бұрын

That’s not honeydew!

@madmex123 Жыл бұрын

Something from south of the border? What border is that? Chili isn’t from Mexico.

@Jim_L Жыл бұрын

The old thinking that you needed to combine certain things like beans and a grain to get a "complete" protein is no longer the case. That's been disproven. You'll get plenty of protein on a whole food, entirely plant-based diet.

@kqed Жыл бұрын

This episode is from 1993. Thanks for the update!

@ContinentsCondiments Жыл бұрын

Wait... what? Can you post a link to studies that confirm your claim please?

@badhairdye Жыл бұрын

What an odd comment. That was Pepin's point. Beans and rice combined give you the protein you need. Ergo, plant-based. As GW Carver proved, yams and peanuts do the same. Oops! Yeah, plant-based again. You cannot, except for soybean, complete your protein chain without either cmbining two plant-based foods as above, or eating meat.

@Jim_L Жыл бұрын

@@badhairdye You are 100% wrong! Again, that's the old school of thought. You don't need to combine certain vegetables to get a complete protein. You apparently don't follow whole-foods, entirely plant-based medical doctors and the latest studies, so here's one to get you started (it's only a four-minute clip): kzfaq.info/get/bejne/fM6pmcRlncivYmw.html

@ContinentsCondiments Жыл бұрын

@@Jim_L Again, I'm asking you to post a study to confirm your claims. Not a random KZfaq video from an unreliable website