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.
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.
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! :-)
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
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
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.
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.
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.
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.
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.
I love him. Great presentation, the large leaf of iceberg lettuce. His voice is soothing. He mentioned in an interview he's a glutton, loves to eat. And he's not a wine snob. Such a great guy.
@@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!
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.
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.
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.
@@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.
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
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.
I love how he emphasizes that the cilantro stems are packed with flavor. I always dice them super fine and use them with the leaves. As a topping. When cilantro is really good and citrus flavored.. the stems are amazing. But having two places .. sometimes I need to put produce in the freezer when leaving one for the other. Clearly stems will freeze better than leaves. So I will use this trick in the future!
i usually end up wasting it since I buy it when it's 3 for $1. Now I will freeze it, Jacques never stop giving more new tricks/tips! With his tips, I don't waste my broccoli stems anymore
@@worldcitizeng6507 Where do you live? At most stores in the US when it says buy X things for Y dollars, you can just buy 1 and you still get the discount.
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
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!!!!
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.
@@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.
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 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
He’s allowed to cook different cuisines but he always adds his own French techniques when he cooks! He was born and raised in France, I don’t think people realize that🤨
@@fionaokeefe1906 haha you don't think people know that Jaques Pepin (the world famous French Chef who speaks with a French accent) was born and raised in France??
This method of making chilli con carne has totally freaked me out because it breaks with virtually every single step I've ever used to make it...and I've made a LOT of chilli con carne over the years. BUT I absolutely need to try this one because it's Jacques Pepin and he is the maestro 🙌🏼
@@JohnnyF71brah, it took me 2 years after reading your comment to do the deep research and figure this out. Happy that you finally have the knowledge though. Peace.
I cant believe this man is still alive. I loved watching him gowing up. Wish he could live forever.
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!!!!!
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!
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.
Lovely sentiment
I love, that Jacques is such a legend, that he can do absolutely whatever he wants.
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”.
Cilantro stems are good for freezing. The leaves on the other hand, not so much... Anyway, try and you'll see.
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.
Love to watch his recipes. Such a chill guy, preparing home style dishes, not being full of himself.
Not a chill guy…. A chili guy.
Would love to sit and have a beer with Jaques eat chilli and listen to stories.
That would be an incredible experience.
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! :-)
@@colinmcdonald2499 thanks for the tip 👌😊
@@georgeneckrock7575 Cheers!
It would take days if not weeks.
Love that Gloria taught Jacques what to do with the cilantro. Great tip.
RIP Gloria.
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.
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
I find it goes a lot faster if I boil it for 15 minutes -- to break up the starches inside the bean -- then simmer.
Couldn’t have said it better myself. Look at the guy, almost 90, looks great.
I'm definitely going to freeze some of the cilantro stems from my garden this year; GREAT IDEA!
Same here, that's an awesome idea! Love those little details about techniques
I'm doing this too. I can't believe I never thought to freeze it....
yup. gamechanger. Wondering if I could do the same thing with other green herbs
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
Hope you are well, Bobby
I so love to watch him! I also love the old reruns with him and Julia Childs!
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.
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.
I hope most people scroll down far enough to see your excellent comment.
@@jameskirk717 San Quentin is in California, not Texas.
I have to disagree. In many dishes you cannot separate the technique from the traditional result. Chinese stir frying is a good example.
Thank you. I will be thinking of you ❤ when I serve this beautiful dish God bless you jaques and keep you safe 💕
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.
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.
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.
Jacque is simply the best.
THIS MAN WAS BORN TO TEACH ...
Kudos !!!
who doesn't love this mans cooking ? Thank you Jacque
This man makes me feel comfortable. Like cooking with dad. Good stuff!
Jacques RULES. Such a good teacher! I just love him. So much skill and imagination.
I love him. Great presentation, the large leaf of iceberg lettuce.
His voice is soothing. He mentioned in an interview he's a glutton, loves to eat. And he's not a wine snob.
Such a great guy.
Gotta rinse the beans, because “you never know.” lol I love Jacques
I was also surprised at this method.
Everything I've ever read about cooking kidney beans was totally opposite to his method!
Merci Jacques. I was born in Texas and watched a French chef make chili, riant à haut voix.
So happy to see Jacques Pepin again!
As usual simple, straight forward cooking that's accessible for a home cook.
Jacques is the man.
Anyone else really worried about that piece of bacon that didn't make it into the pot?
That was awesome.
Affirmative
haaaaaaaaaaaa haha me too .... i kept looking for it
@@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!
DESTROYED ME
Every time I watch a Jacques Pepin video it makes my day better. Thanks Jacques!
Not how I would make it, but who can argue with the maestro; bet it is delicious.
I grow up watching his show. Glad to see Jacques is still doing his thing.
This is a new way of cooking chili for me. Every day's a school day!
Thank you for another great recipe! I am going to give it a whirl! God bless you.
Anyone else get hit in the feels when he mentions his wife?
Yes 😔
Sadly, his wife Gloria passed in December of 2020. Rest in peace.
TAK1313 that's why the comment was made, Jacques was very devoted to his wife.......
No
JP, you are the absolute best
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.
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.
This man is a treasure.
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!
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.
@@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.
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
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.
He’s French🤨that’s how he has always cooked! That’s not American style but the French way of cooking!
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!
Thank you Jacques.
There is a of cooking to love and try in that video.
Please keep making the "At Home" videos.
I love how he emphasizes that the cilantro stems are packed with flavor.
I always dice them super fine and use them with the leaves. As a topping. When cilantro is really good and citrus flavored.. the stems are amazing. But having two places .. sometimes I need to put produce in the freezer when leaving one for the other. Clearly stems will freeze better than leaves. So I will use this trick in the future!
i usually end up wasting it since I buy it when it's 3 for $1. Now I will freeze it, Jacques never stop giving more new tricks/tips! With his tips, I don't waste my broccoli stems anymore
@@worldcitizeng6507 Where do you live? At most stores in the US when it says buy X things for Y dollars, you can just buy 1 and you still get the discount.
No!
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
I like Jacques Pepin a lot.
Thnx mister Pepin 🙏🏼 for sharing your knowles gr from🇳🇱🇳🇱
He's so soothing.
This man is a national treasure. 2 nations, I guess.
You are loved, Jacques!
Chef's from Lyon always do the best job!
wow what a great gran master of the kitchen scene.His technique was just so priceless.
I could listen to him talk all day. I love that French accent
I learned that I can freeze cilantro! Great tip
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!!!!
Thats an awesome recipe,especially coming from the goat. Thank you so much!
Happy cooking!
first time I see chili done this way. Need to try this!
Could watch him all day, so relaxed, so chill(i)
M. Pepin;I made this today, an excellent recipe!💖 My family enjoyed it very much, thank you!
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.
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.
Ok but if you are caught adding kidney beans to your chili in Texas the governor may exile you to Oklahoma!
@@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.
@@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.
The master has shedded complicated fancy recipes to opt for simple and quick dishes and yet still delicious.
Chef, this dish looks amazing.
He is a worldly treasure. Bless you. I fell back in love with cooking and eating thanks to you. 🙏✌️
Jacque is the man!
Hello Mr. Pepin! I hope you know how much you are loved here in America. Bon jour.
thank you chef jackques cooking at home for simple recipe but delicious.
Your the best Jacques
Yes Please! Great way to save cilantro too!
Thanks gor this jac happy cooking
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.
Yeah, you'd think the fond would add flavor. I'm going to try this method next time I make chilli
It’s the proper way, boiling meat is foul
Excellent thank you for this opportunity to get the recipe 👍😋😋😋😋❤️💯💯💯💯💯💯😉
That chili looks so good, I have to make it. Merci Monsieur Pepin.
Delicious recipe. It’s a staple in my house every winter.
Thanks man beautiful shirt and chili
I've been making this once a week recently, very yummy
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❤❤❤
You've never seen beans cooked for a long time in water with other food?
@@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
That jalepeño will blow your mind!
In 35 years, this is the least French thing I have ever seen Jacques Pepin do. I'd still eat it.
I think this is a Mexican dish. I’m not quite sure., tho!
He’s allowed to cook different cuisines but he always adds his own French techniques when he cooks! He was born and raised in France, I don’t think people realize that🤨
@@fionaokeefe1906 haha you don't think people know that Jaques Pepin (the world famous French Chef who speaks with a French accent) was born and raised in France??
Delicious Chef thank you for sharing
I have to try this recipe since i make chili con carne almost every week, using celery was new to me in this video.
Never in my life seen chili cooked this way. That's why I'm going to try it.
Never fails to mention his wife. What love that must be after so many years.
Like Columbo.
You do all my favorites.
Great video! Love the idea to freeze the cilantro stems. Thank you sooooo much!
Yum yum! Great job! Looks so delicious!❤
Magnificent! Thank you so much all that you have given to us! Brilliant!
So relaxing to watch, I love it when he adds the budder 😋👍
I love how his dry beans turn out perfect.
A new recipe!! Yay!! Thank you Chef Pepin!
You don't see celery in many chili recipes, but it really does add an amazing flavor.
You see in a lot.
This method of making chilli con carne has totally freaked me out because it breaks with virtually every single step I've ever used to make it...and I've made a LOT of chilli con carne over the years. BUT I absolutely need to try this one because it's Jacques Pepin and he is the maestro 🙌🏼
Brah. It’s the traditional Caleve style. The western method of frying the meat first makes anyone from that region vomit.
@@smilereceive I've been waiting over two years for your comment. Thank god it's finally here.
@@JohnnyF71brah, it took me 2 years after reading your comment to do the deep research and figure this out. Happy that you finally have the knowledge though. Peace.
I tried this version and it's yummy!
Exceptionnel plat merci M. Pépin
Excellent bean soup.
wow, I already learned several things from such a simple recipe. gotta love jacques
I wouldn't dream of not browning the meat first. His method of making chili doesn't appeal to me at all.
What a cool guy jacque is.
Never will I ever get tired of that intro
He's a great chef!
Thank you!
Unique!
I will try this method.
Bravo!
"salsaah". 👍🏻👍🏻👍🏻
I always freeze my left over vegetables, they go into my stock! Awesome chili Jacques!
Love how he actually pronounces spanish words quite well