Jacques Pèpin's Bizarre Texas Chili

Botch

https://www.youtube.com/watch?v=ZJSUy0TBuoY
 
There was a time when I would try any chili recipe I found.  I have some favorites now, but I don't think I'd ever make this, just weird!  Unusual from JP.  The cool tip I got from this was freezing your cilantro in small bundles, and mincing it while still frozen.  This would be very useful to me; cilantro doesn't keep in either the frig or in a glass of water near as well as parsleys, and even growing it is a pain (you have to reseed every 3 or 4 weeks, it just doesn't last).  I would think freezing the cilantro leaves would turn them to mush, but I'll try most things, once.  

rekameohs

While I don't care for everything he does, I have probably learned more techniques and cooking methods from him than anyone else.  I don't think I have seen anyone else with his knife skills (even when he is looking at the camera !). He regularly posts new stuff to his FB page.

TEXASBGE2018

I dunno what the heck that guy made but it isn't Texas Chili.

fishlessman

any real texan knows not to cook chili starting with dry beans, they need to be soaked overnight then simmered partially cooked til the skin cracks when you blow on it seriously, wheres the beef

fishlessman

Botch said:

https://www.youtube.com/watch?v=ZJSUy0TBuoY
 
There was a time when I would try any chili recipe I found.  I have some favorites now, but I don't think I'd ever make this, just weird!  Unusual from JP.  The cool tip I got from this was freezing your cilantro in small bundles, and mincing it while still frozen.  This would be very useful to me; cilantro doesn't keep in either the frig or in a glass of water near as well as parsleys, and even growing it is a pain (you have to reseed every 3 or 4 weeks, it just doesn't last).  I would think freezing the cilantro leaves would turn them to mush, but I'll try most things, once.  

lots of herbs turn black and get soft when freezing them, it doesnt matter in chilis, tomato sauces etc as you are looking for flavor and not so much a color splashed on top. basil can be frozen far sauce all winter long as well

4TheGrillOfIt

I saw this video the other day and he lost me as soon as he skipped the browning of the meat…however, he is still awesome!  I recently switched to his technique for frying eggs and they are perfect every time. 

Btw, you can catch all the old episodes of the cooking show he and Julia Child did for PBS on Amazon Prime.  

nolaegghead

Weird, but ok.  I like weird.  Helps me internalize the spectrum of options that I dip into as I cook without recipes.

JohnInCarolina

In the beginning he says he got the recipe from the warden of the San Quentin prison.  Is that... really a recipe you want to try?  I can't imagine the goal of prison recipes is to cook great food, but what do I know.  Maybe that kept the inmates calm or something.  Maybe if you're spending a lot of time sitting on the crapper you can't make more shivs.  

Langner91

That looks good!

Botch said:

I'll try most things, once.  

It's only kinky the first time!

Langner91

JohnInCarolina said:

In the beginning he says he got the recipe from the warden of the San Quentin prison.  Is that... really a recipe you want to try?  I can't imagine the goal of prison recipes is to cook great food, but what do I know.  Maybe that kept the inmates calm or something.  Maybe if you're spending a lot of time sitting on the crapper you can't make more shivs.  

Maybe that's why Johnny was so upset?

nolaegghead

Ahhh....the inspiration behind "Ring of Fire". 

Carolina Q

Love me some Pepin...but what do Frenchmen know about chili?!

nolaegghead

Carolina Q said:

Love me some Pepin...but what do Frenchmen know about chili?!

Obviously, not much.  But like all of us who didn't invent chili, we can read and learn via media.

TEXASBGE2018

I see someone trying to put their chili in lettuce cups when we judge the state fair chili contest later this year I'm disqualifying them from the competition. 

nolaegghead

TEXASBGE2018 said:

I see someone trying to put their chili in lettuce cups when we judge the state fair chili contest later this year I'm disqualifying them from the competition. 

Even if it's the best chili there?  I guess that makes sense.

fishlessman

4TheGrillOfIt said:

I saw this video the other day and he lost me as soon as he skipped the browning of the meat…however, he is still awesome!  I recently switched to his technique for frying eggs and they are perfect every time. 

Btw, you can catch all the old episodes of the cooking show he and Julia Child did for PBS on Amazon Prime.  

the hot dog chili in ny ri and ma is usually started raw meat and cold water, it makes a finer sauce as its easier to break down

TEXASBGE2018

nolaegghead said:

TEXASBGE2018 said:

I see someone trying to put their chili in lettuce cups when we judge the state fair chili contest later this year I'm disqualifying them from the competition. 

Even if it's the best chili there?  I guess that makes sense.

I kid, I kid, 1st off we don't allow that in the competition. 2nd we use CASI rules which don't allow beans in the chili.

nolaegghead

fishlessman said:

4TheGrillOfIt said:

I saw this video the other day and he lost me as soon as he skipped the browning of the meat…however, he is still awesome!  I recently switched to his technique for frying eggs and they are perfect every time. 

Btw, you can catch all the old episodes of the cooking show he and Julia Child did for PBS on Amazon Prime.  

the hot dog chili in ny ri and ma is usually started raw meat and cold water, it makes a finer sauce as its easier to break down

That's fine and dandy and I'm sure you get plenty of beef flavor in the broth that way but I kinda like chunks of meat to make it interesting vs the equivalent of Taco Bell hot sauce which is basically the other extreme, a puree.  Maybe a hybrid process would be better than either one individually.

WesJohnson

TEXASBGE2018 said:

I see someone trying to put their chili in lettuce cups when we judge the state fair chili contest later this year I'm disqualifying them from the competition. 

Imagine submitting your competition chili in the heart of Texas, only to look over at the judge's booth and it's man-Karen the HOA Nazi. 

TEXASBGE2018

WesJohnson said:

TEXASBGE2018 said:

I see someone trying to put their chili in lettuce cups when we judge the state fair chili contest later this year I'm disqualifying them from the competition. 

Imagine submitting your competition chili only to look over at the judge's booth and it's man-Karen the HOA Nazi. 

I for one would be appreciative of that. O wait.....

fishlessman

nolaegghead said:

fishlessman said:

4TheGrillOfIt said:

I saw this video the other day and he lost me as soon as he skipped the browning of the meat…however, he is still awesome!  I recently switched to his technique for frying eggs and they are perfect every time. 

Btw, you can catch all the old episodes of the cooking show he and Julia Child did for PBS on Amazon Prime.  

the hot dog chili in ny ri and ma is usually started raw meat and cold water, it makes a finer sauce as its easier to break down

That's fine and dandy and I'm sure you get plenty of beef flavor in the broth that way but I kinda like chunks of meat to make it interesting vs the equivalent of Taco Bell hot sauce which is basically the other extreme, a puree.  Maybe a hybrid process would be better than either one individually.

the dog is deep fried crunchy skin, then i ask for a wrap of cheese on the dog, the roll is fried in butter crispy brown, then i ask for it with sauerkraut,dog with cheese, chili (usually very hot in flavor, red onion, and celery salt. not much room for meat chunks. hard to find deep fried gagger dogs anymore. when i make a bowl of chili its half browned hamburger which is a mix of cuts chili ground, and half browned beef stew meat to start, beans optional depending on how bitchy the crowd is. chili should be hot enough that i get leftovers

Acn

JohnInCarolina said:

In the beginning he says he got the recipe from the warden of the San Quentin prison.  Is that... really a recipe you want to try?  I can't imagine the goal of prison recipes is to cook great food, but what do I know.  Maybe that kept the inmates calm or something.  Maybe if you're spending a lot of time sitting on the crapper you can't make more shivs.  

Perhaps that the issue...since San Quentin prison is in California.

JohnInCarolina

Carolina Q said:

Love me some Pepin...but what do Frenchmen know about chili?!

About as much as someone living in Connecticut knows about Carolina barbecue…

nolaegghead

JohnInCarolina said:

Carolina Q said:

Love me some Pepin...but what do Frenchmen know about chili?!

About as much as someone living in Connecticut knows about Carolina barbecue…

Acn

JohnInCarolina said:

Carolina Q said:

Love me some Pepin...but what do Frenchmen know about chili?!

About as much as someone living in Connecticut knows about Carolina barbecue…

PeteSliver

Chili threads?  Ruining chili threads now?

HeavyG

PeteSliver said:

Chili threads?  Ruining chili threads now?

Why not. Do you know how many chili recipes are listed on the corporate Big Green Egg website recipes page?

Here's one for you:

https://biggreenegg.com/recipes/wynn-varbles-fire-station-chili/

PeteSliver

No meat chili?

RRP

4TheGrillOfIt said:
  I recently switched to his technique for frying eggs and they are perfect every time. 

Thanks.I just researched that egg frying video and I like it!

BSR

Botch said:

https://www.youtube.com/watch?v=ZJSUy0TBuoY
 
There was a time when I would try any chili recipe I found.  I have some favorites now, but I don't think I'd ever make this, just weird!  Unusual from JP.  The cool tip I got from this was freezing your cilantro in small bundles, and mincing it while still frozen.  This would be very useful to me; cilantro doesn't keep in either the frig or in a glass of water near as well as parsleys, and even growing it is a pain (you have to reseed every 3 or 4 weeks, it just doesn't last).  I would think freezing the cilantro leaves would turn them to mush, but I'll try most things, once.  

I cut a tiny bit off the bottom and put it in a glass with a little water in the bottom and stick it in my fridge. It will last well over a week like that.