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
Homemade BBQ Sauce | Chef Jean-Pierre
Hello There Friends, what a wonderful BBQ Sauce you could easily make at home. There are quite a few ingredients but trust me the end product is well worth it! Never go back to that bottled stuff. Remember that it is best preserved in the Freezer and will last you over 17 YEARS!
RECIPE LINK:
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VIDEO LINKS:
Beef Stock Recipe:
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PRODUCTS USED BY CHEF:
❤️ Chipotle Chilies in Adobo Sauce:
❤️ Maple Balsamic Vinegar:
❤️ Garlic Olive Oil:
❤️ 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:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
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✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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0:00 Intro
1:00 Onyo Always #1
3:05 Mise En Place
5:00 Continue Caramelization
6:44 Leeks
7:02 Celery
7:22 Bell Peppers + Garlic
8:10 Brown Sugar + Balsamic Vinegar
8:38 Dry Mustard
8:46 Worcestershire Sauce
8:54 Chipotle Pepper In Adobo Sauce
9:10 Tomatoes
9:25 Ketchup
10:23 Salt and Pepper
10:35 Hot Chilli Pepper
11:06 Beef Stock
11:45 Let This Cook For a While
13:35 Liquid Smoke
13:50 Bourbon / Whiskey
14:00 Puree This Whole Thing
18:44 Strain It
21:02 Dont Tell Anybody
22:13 Outro
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.
RECIPE LINK:
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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:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
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✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
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Marco Pierre White is no longer a professional cook
Step by Step Guide to a Perfect Beef Wellington | Chef Jean-Pierre
Hello There Friends, Come and watch my Step by Step Guide on how to make the Perfect Beef Wellington. It maybe time consuming, but it won't be difficult for you to make anymore, although there is a lot of prep you can all do this! Let me know your thoughts in the comments below.
RECIPE LINK:
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VIDEOS LINKS:
Mushroom Sauce Recipe:
How to Trim a Beef Tenderloin:
How to Make Clarified Butter:
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PRODUCTS USED BY CHEF:
❤️Double Serrated Knife:
❤️ Non-Stick Woll Fry Pan:
❤️ Porcini Mushroom Salt:
❤️ 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:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
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✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
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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!
RECIPE LINK:
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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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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
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✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
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My Favorite Sauce for a Steak | Chef Jean-Pierre
Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️Laser Thermometer:
❤️ Meat Tenderizer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
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✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE 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: