The Best Chili Recipe
Hello friends, an amazing chili recipe today! This chili will be your new family recipe, I'm really excited to share it with you! An American classic that can be made in so many different ways!
Recipe Video
Ingredients
- 1 or 2 large Onion diced
- 1 lbs. Ground Beef 80/20
- 1 lbs. Spicy Italian Sausage
- 1 cup Carrots diced very small
- 1 cup Celery diced very small
- 1 ½ tablespoons Garlic chopped
- 1 cup Tomato Puree
- 1 28 ounce can of Peeled and Chopped Tomatoes
- ¼ of a Chili Pepper cut into very very small dice, optional
- ¼ cup Cilantro or Parsley chopped
- 1 teaspoon Chili Powder, optional
- 1 tablespoons Cumin ground
- 1 tablespoon Thyme Leaves freshly chopped, use ½ if using dry
- 1 tablespoon Chipotle Pepper in Adobo Sauce, optional and VERY SPICY
- 1 28 ounce can of Cannellini Beans, water removed but saved
- 1 28 ounce can Red Kidney Beans, water removed but saved
- 1 14 ounce can of White Kidney Beans, water removed but saved
- ¼ cup Green Onion chopped for decoration
Instructions
- In a Dutch oven, add some olive oil and sauté the onion until golden brown. Add the ground beef and the sausage and on high heat caramelize both meat products until golden brown to create the Maillard reaction.
- Add the carrots, celery, garlic and when garlic is fragrant add tomato puree, tomatoes, optional fresh chili pepper, chili powder, cumin, thyme, chipotle pepper in adobo sauce and the beans. Check the consistency after 30 minutes and add some the bean water if needed (the chef added about 1 cup total).
- Cook for another 15 / 20 minutes until you like consistency and flavor.
- Serve with shredded cheddar cheese, sour cream and decorate with freshly chopped green onion, cilantro or parsley.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Very tasty! Didn’t add the 14 oz can of white kidney beans since already had 28 oz of cannellini beans (aren’t they the same?), but otherwise made as directed. Added 1 Cup of bean water.
The best chili I ever made. Thank you Chef!
Thanks Steve! I love hearing that!
I add 2 cans of black beans in addition to the beans listed in this recipe and double the chiplotle peppers. They’re not absurdly spicey. Good chili should make you sweat but not require you to have a glass of milk on hand. Be careful adding the bean water, I overshot and had to add tomato paste to bring it back. Add about a half cup at a time and stir it in, waiting at least 30s to add another half cup. When you first add the tomatoes it seems super dry, but they release all their water during the cooking phase and you really don’t need much to bring it to a good consistency.
I had to cook this 45m longer than chef to get the carrots and celery just softer than al dente, I had about a 2mm dice on both. Overall excellent chili and the chipotle peppers really bring some savory smokiness to the dish. We didn’t have any leftovers.