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
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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How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Zester:
❤️ Double Mesh Strainer:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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My Top 5 Compound Butters | Chef Jean-Pierre
Hello There Friends, After a long awaited time from the Homemade Butter video. I now present, my top 5 Compound Butters (Flavoured Butter) I make 5 different butters that can be used for so many different things! Some of my favourite ways to eat them is on top of a Steak or just spread on a Baguette! DELICIOUS! Let me know what you think in the comments below friends!
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VIDEOS LINKS: Basil Pesto:
Caramelized Onyo:
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PRODUCTS USED BY CHEF:
❤️ Zester:
❤️ Demeyere Reduction Pan:
❤️ 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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0:00 Intro
0:32 Garlic Herb Butter
5:12 Maple Bacon Butter
11:42 Red Wine Shallot Butter
20:21 Pesto, Sundried Tomato, and Goat Cheese Butter
23:41 My Favorite Butter
27:30 Outro
Easy to Make Port Wine Sauce | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the simplest Port Wine sauce. DELICIOUS! And don't forget to always use a wine that you like to drink. Make this sauce and let me know what you think in the comments section below!
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil:
❤️ Reduction Sauce Pan:
❤️ Black Mission Fig Balsamic Vinegar:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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CHEF'S ONLINE STORE:
Spanish Omelette Recipe ¦ Marco Pierre White
by Chef and Knife
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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VIDEOS LINKS:
Duck Confit:
Fresh Bread Crumbs:
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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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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
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✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
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CHECK OUT OUR AMAZON STORE:
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OUR CHANNEL:
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CHEF'S WEBSITE:
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CHEF'S ONLINE STORE: