This Will Be Your NEW CHILI Recipe | Chef Jean-Pierre

Well hello there friends! I am making an amazing chili and I promise you this will be your new chili recipe. Stay tuned we're gonna do it together. Remember thumbs up if you like the video, subscribe to the channel, ring that bell. Stay tuned we're making it right now. Okay friends let me show you how easy it is for me to make this delicious chili. I got a spicy Italian sausage and I got ground short ribs. You can use 80-20 ground beef that you buy at the grocery store. So I got, I start with the onion. I got a big onion. I tell you when I mean a big onion I mean a big onion. Look at the onion I'm using. Beautiful Spanish yellow onion. Look look we're gonna put the ground beef in here friends. Then I'll tell you about everything else. I'm just gonna saute that to create that nice maillard reaction. To get some browning. That's so important friends. I say people making chilies they stew the beef. They stew it. Don't ever stew it. You want to um uh saute it to get a beautiful golden brown. And then we'll do the same thing with the sausage. And the sausage we're gonna put a little bit of the uh uh the um garlic olive oil just a little bit. And we're gonna brown this. And this right there the onion we're going. And we're gonna get some nice caramelization friends. You see very important friends. That we'll get some nice caramelization otherwise it'll be like stew. And the sausage I'm gonna break it up. This my friends is the most important thing you can do. Right there right there. I buy a spicy Italian sausage sausage. Most good Italian market will have it. But most grocery store have it. Um I'm not so sure I want to buy it a regular grocery store. But uh if you have an Italian market in your neighborhood they're usually pretty good with this. So we're gonna brown the meat. We're gonna brown the meat because uh that create that maillard reaction I was telling you about. And that's key to make a good chili friends. Then we're gonna have some beans. We're gonna put some uh cannelloni beans. Some kidney beans. Some red beans. And then we're gonna get this golden brown. Now this is very spicy already. But I'm still gonna put some uh I got a secret ingredient. It's not secret anymore now because I'll tell you. You guys are the best. You know let me tell you. I tell all my friends that are chef then uh are retired or about to retire say you know you've been cooking for 30, 40, 50 years. I have so many chefs that I've been doing this their whole life. I said it's time for you to share all that knowledge that you have acquired with a YouTube. Start your own channel. And uh and a lot of them are gonna do be doing it. I'm inviting every chef out there that is a professional chef. Start your own YouTube channel. People want to learn what you got in your head. And you want to share it with everybody. It's amazing when you think about the platform right. So look the most important thing you want to do and you see so many people violate that. Don't let them caramelize the meat. All right friends. It's gonna take me a few minutes because this I really want to do it right. So I'm gonna do it. Let me talk real quick about the ingredient. I don't want to miss it. I got celery cut very small. Carrots, small brunoise. Tomato puree, fresh thyme, um cumin, little chili paste, parsley, and I got a hot chili pepper, garlic. And right there friends you can get it in the can. It's a chipotle pepper in adobo sauce. Oh that's tough my friends. It's so hot. You have to be careful. This is a can right there. I use a little bit. I mostly use the adobo sauce and just a couple of spoon of this is enough. This is enough for the whole church okay. If you're gonna cook for the whole church you're gonna use the whole thing. But you need at least three four hundred people okay. You can never use the whole can otherwise forget about it. Nobody's gonna eat it. No no I promise you nobody's gonna eat it because it's gonna be too hot. We want it spicy but delicate okay. Now see we don't have any color yet. Then I got the beans right there. I'm using the uh the Goya bean. I love Goya bean. I think they do a fabulous job because they're still very firm. Years ago I would have never thought of using a can in a in a I mean a bean in a can because they were moochy. Today I don't know how they did it but they know how to do it correctly. And uh and I drain them. Sometimes I use a little bit of that water because it's a nice starchy water. But sometimes I don't. I got some tomato in there. I got a 28 ounce can of uh of lavalier tomatoes. And uh so I'm gonna put all this together. Let me continue sautéing this for a minute my friends. Oh I got a little brown sugar also. To upset if we have a little bit of acidity from uh from the uh tomatoes. Just a little bit sometimes because they're not gonna cook that long. Um if we have a little bit of acidity then the brown sugar is gonna help us. And the brown sugar it's a dark brown sugar. It's not as um not as sweet as regular sugar. I wanted to show you real quick folks. You see right there. This is what I'm looking for right there. See right there. I hope Jack can show them right there. I'm sure he can see it. You see this is what we're looking for right here folks. See I'm looking for that caramelization right there. I don't care what you do. Anything you do you're using ground meat or ground sausage friends. You gotta get that Maillard reaction. Okay really really important. Oh yeah baby this is gonna be delicious. How are we doing here? We're doing good. It's starting over here. All right I continue doing this. I'll be back in a couple of minutes when it's all done okay. Okay friends. See it took a few more minutes. I want to show you. See right there friends. This is what you're looking for okay. That caramelization. It's a must have. It's a must have. Now the beef didn't caramelize as much. We still we still we got some nice flavor. We got some nice caramelization. Not as much because what happened is that the pot is storing some of the moisture stays on top of it. You see in the fry pan. So if you're gonna caramelize something you do it in a fry pan instead of doing it in a in a in a pot. Okay so you see right there. Much much better right. Okay so now we're gonna take some some of the carrots. We'll take some of the celery. Some of about the whole thing. Not that big of a deal. Just a little container in here. I'm not sure how many ounces that is but we're gonna mix all this up. This is very simple recipe my friends. It's simple. A little prep that's all. Remember break down the carrot. The carrot. Break down the carrot. Sometimes I wonder about myself. Break down the the sausages. You don't want a big piece of sausage. You want it to be crumbed. Crumb. Oh see right there. Beautiful. Beautiful. Oh here we go. Put it all in there now. You see. Now of course can you do it in one pot? Yeah you can do the whole thing in one pot. There'll be nothing wrong with that. Nothing wrong doing it in one pot friends. Nothing wrong with doing it all in one pot. Just takes a little longer that's all. And uh and and for the purpose of this video I don't want it to be too long. All right. So now we're gonna put a little bit of tomato puree. Just a little bit of tomato puree. We're gonna cook this just for a second. Yeah. And then we're gonna put our 28 ounces of the tomatoes. And what I did is I squeeze them. I squeeze them in my hand. Yeah. I squeeze them. All right. Now let's put some flavoring in there friends. All right. Let's not forget nothing. Usually I'm always forgetting something. I could have put the garlic a few minutes ago. This is a lot of garlic. It looks like it but it's not that much. You want a nice big healthy tablespoon of garlic. I should have put it just a little earlier. So don't do like me. Put it a little earlier. I make mistakes so I can't explain it. Um a little bit of the chili pepper. You can pass. You can skip this if you don't want it. A little bit of a parsley or cilantro. The chili powder. So remember this is a matter of opinion. How hot do you want it? Cumin. Cumin. Cumin. There's some magic about cumin. It really is. And then um a fresh thyme. Fresh thyme. Fresh thyme. Fresh thyme. Very important my friends. The fresh thyme. And now now my friends we are going to put our uh uh chipotle pepper in adobo sauce. Be careful with this thing huh. Just like look. One. Two. That's it. Oh that's enough. I mean I like a little spicy dip but the the smokiness the flavor than the adobe the uh chipotle pepper in adobo sauce give you my friends oh my lord. This is heaven. This is really heaven. So I have a little bit of the beef stock that I'm gonna put. Just a little bit of the beef stock. I don't want to put too much yet. I can always add more. Okay. I can always add more my friends. But I think that's gonna be enough right there. Now we're gonna put the beans. So cannellini beans. If you don't like beans it's not a recipe for you. There are red beans right there friends. And this is a a white kidney beans. And we'll decide in a minute. We're gonna decide in a minute friends if we are indeed going to put some of that uh water from the beans. I love a lot of beans. So I hope you like beans too. That's a lot of beans. I love it. To me this is like a an amazing chili. You can also add some bacon in there too. You can saute some bacon and add it to it. And now what we're gonna do friends we're gonna cook this slowly and it's gonna release more liquid. We're gonna cook it slowly for about 30 minutes and we're gonna see what happens. So we're gonna do it very slowly and then we'll adjust the seasoning of it. And we're gonna have a serve an amazing chili. So I'll be back in a few minutes when this is nicely cooked down and we'll test it and adjust it accordingly. I'll be back in a few minutes. Okay friends 45 minutes. Perfect timing and look look how beautiful that looks. It's gonna be delicious. So you can sprinkle a little bit of parsley in here to give you or the other cilantro whichever one you want to put just to give you some nice fresh bright color to it. I added some of the water from the beans one of them. It's up to you how much liquid you put in. It only depends how thick you want it you see. And and this my friends looks absolutely gorgeous. You see this is perfect. So far I have not missed my serving bowl and now there's of course six million ways to serve that obviously. And what I like to do friends I take a little bit of the sour cream and I mix it with with a little bit of heavy whipping cream and and I'm just gonna put a little bit of it. Just just a little bit just like this just like this right just a little bit and then I'm going to put a little more sour cream in the middle. And they can put it with a ice cream scoop that I forgot to take a a small one. I don't want to take a big big one. I put an ice cream scoop right there in the middle. Right and then so we're looking good and uh and then we're gonna put some uh some cheese. I got some cheddar cheese in there friends. Cheddar cheese cheddar cheese yeah whatever cheese you want to put in here it's up to you. But cheddar is kind of like cool with it. And then a little bit of chopped uh green onion right there. And you have yourself a chili that I promise you friends it's gonna be amazing. I promise you it's gonna be amazing and and I like the sour cream because it cuts down a little bit of the heat from it just enough you see. And this is gonna be hot. So be careful don't burn yourself you may have to wait a little bit. Oh oh you know what I love the most about? Oh okay I'm gonna eat that whole thing. What I love the most about is a little crunchiness of the carrots and the celery. The the soft consistency of the beans. The heat from the chipotle pepper. Everything is present without being too much. Friends I hope you make this is going to become one of your favorite chili recipe I promise you. I hope you make it. Remember thumbs up if you like the video. Subscribe to that channel and by all means ring that bell. We'll see you in the next couple of days with another fantastic video. Thanks for watching.