How To make Pierre's Chili
1 tablespoon Olive oil
1 pound Beef-lean -- ground
1 pound Pork-lean -- ground
2 cups Onion-chopped
1 cup Green pepper-chopped
1 cup Celery-chopped
1 tablespoon Garlic-minced
1 tablespoon Oregano-dried
2 each Bay leaf
2 teaspoons Cumin
3 tablespoons Chili powder
3 cups Tomatoes-crushed
1 cup Beef stock
1 cup Water
Red pepper flakes
to taste Salt :
to taste Pepper-fresh ground -- to tast 2 cups Kidney beans-cooked
Garnishes: Monterry jack cheese-shredde Lettuce-shredded Red onion-chopped Coriander-chopped Sour cream Lime wedges
Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes
How To make Pierre's Chili's Videos
Cassoulet (The French Version of Chilli) | Chef Jean-Pierre
Hello There Friends, Today I am making a Cassoulet! This is widely known across France and quickly grew to be the French's version of Chilli. Today I am making a Souped-Up version of Cassoulet! Competitions are even held across France to determine who makes the best Cassoulet! Come and learn how to make this easy and hearty French dish, just like my mom made it! Let me know what you think in the comments below.
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Duck Confit:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Staub Dutch Oven:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Perfect Creamy Coleslaw | Chef Jean-Pierre
Hello There Friends! The 4th of July is rapidly approaching, and you know what that means. It's time for a delightful culinary tradition. Coleslaw! It's an absolute must-have on every table during this fantastic holiday. I couldn't resist sharing my very own Creamy Coleslaw Recipe with all of you. But wait, there's a little secret ingredient tucked away in my coleslaw that elevates it to an entirely new level of deliciousness. Let me know what you think in the comments section below. Wishing you all a fantastic 4th of July celebration!
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Homemade Mayonnaise:
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PRODUCTS USED BY CHEF:
❤️ Wusthof Offset Deli Knife:
❤️ Wusthof Paring Knife:
❤️ Mandoline:
❤️ Y-Peeler:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Garlic Puree | Chef Jean-Pierre
Hello There Friends, Garlic Puree is something as essential in your kitchen as Salt and Pepper! And is the easiest thing you could possibly make. All you need is Garlic and Olive oil.... That's it.
RECIPE LINK: Garlic and Olive Oil!!! ????????????.
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PRODUCTS USED BY CHEF:
❤️ Ice Cube Tray:
❤️ Chopper/Grinder:
❤️ Zester:
❤️ Instant read Thermometer:
❤️ Silicone Baking Mat:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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The Easiest Sausage and Peppers Recipe | Chef Jean-Pierre
Hello There Friends, Today I'm going to make a highly requested recipe! Sausage and Peppers! The perfect dinner for a Wednesday night and the kids are hungry. Try out my technique of cooking the Sausages and you will never go back to the old way! Let me know how you did in the comments below.
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
❤️ Woll Non-Stick Fry Pan:
❤️ Laser Thermometer:
❤️ Signed Copy of Chef Jean-Pierre's Cookbook:
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This Will Be Your NEW CHILI Recipe | Chef Jean-Pierre
Hello There Friends, an Amazing Chili recipe today! This Chili with be your NEW Family Recipe, I'm really excited to share it with you! This is really an American Classic that can be made so many different ways. I needed to show you my version and I hope you make it! Let me know what you think in the comments down below!
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
❤️ Staub Dutch Oven:
❤️ Woll Non-Stick Fry Pan:
❤️ Silicone Spatulas set of 3:
❤️ La Valle Tomatoes:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Garlic Mushrooms Better than ANY Restaurant! | Chef Jean-Pierre
Hello There Friends, Garlic Mushrooms are so easy to make yet so many people make the simplest mistakes when making them! Let me teach you some simple tricks to making the best Garlic Mushrooms that would blow any Steakhouse out of the water! Let me know what you think in the comments below.
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
❤️ Woll Non-Stick Fry Pan:
❤️ Zester:
❤️ Lasagna Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
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✴️ONYO RECIPES:
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CHEF'S WEBSITE:
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CHEF'S ONLINE STORE:
#garlicmushrooms #garlicmushroom #steakhousesides