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!
¼of a Chili Pepper cut into very very small dice, optional
¼cupCilantro or Parsley chopped
1teaspoonChili Powder, optional
1tablespoonsCumin ground
1tablespoonThyme Leaves freshly chopped, use ½ if using dry
1tablespoonChipotle Pepper in Adobo Sauce, optional and VERY SPICY
128 ounce can of Cannellini Beans, water removed but saved
128 ounce can Red Kidney Beans, water removed but saved
114 ounce can of White Kidney Beans, water removed but saved
¼cupGreen Onion chopped for decoration
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Recipe 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.
Equipment - You can find the items below 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. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the 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 1.8 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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I’m not a great fan of chilli but my husband loves it, but this chilli is out of this world. Thank you Chef Jean Pierre you are amazing.
chris
on April 7, 2025 at 2:18 pm
can I skip the beans and add another pound of meat?
Susan G Yester
on March 22, 2025 at 4:57 pm
Dear Chef,
I made this amazing chili recipe for Superbowl Sunday (Adults only) and Family Game Night. Both groups, including young children (3-8) loved it. I cut back on the chipotle peppers for the young children and added smoked salt to get some of the smoked flavor back. I also added some extra Italian seasoning. The beef broth works wonderfully well to add moisture and bring out the meaty flavor. All in all, it was a hit at both venue’s.
This is the best chili recipe that I have made and I plan on submitting it in my church’s Chili Cookoff this year, with appropriate citations to you, or course.
D hanna
on March 11, 2025 at 11:32 am
We loved recipe but in looking through the direction I only saw a comment to adding bean water. Where do I add beans. I some folks say to cook them some before adding tomatoes. And some it doesn’t matter. I am officially elderly now and may be missing the step.
Kyle
on November 17, 2024 at 4:38 pm
Using beef stock to bring some moisture back is a great idea. However, I don’t see that on the ingredients list.
Frank may
on January 23, 2025 at 12:39 pm
I added fresh sage, taragon and rosemary… the sause came out rich and sevory
Did one less can of beans
Used bean liquid immediately
No need for beef stock
Could use SALT – none suggested
Laurie Dexter
on October 23, 2024 at 4:07 pm
Love this recipe! Made it with bacon as you recommended in the video, and I added a little more beef/less beans. We like a meaty chili here! 🙂
This recipe freezes really well.
One thing: I didn’t have sour cream in my fridge and it wasn’t listed on your ingredients list, so I didn’t buy it, and I didn’t have that topping when I first ate it.
There are some missing ingredients here that are in the video (bacon, brown sugar, sour cream, heavy cream, broth). I’ve noticed discrepancies like this in a few of your written recipes. Do you need an editor?
Kim
on October 10, 2024 at 9:21 am
I didn’t see you use the brown sugar. How much of it is typically needed?🤔
Made this for a pot luck supper. There was nothing left in the pot. Everyone asked for the recipe. Again you delivered Chef. Thank you for another amazing recipe.
Kim
on October 10, 2024 at 9:20 am
I want to make this but I didn’t see you use the brown sugar. How much of it is typically needed?🤔
Mark Soffer
on February 10, 2024 at 6:55 pm
Chef – I’m generally not a big fan of chili but my wife wanted it for her super bowl party tomorrow so I just made this. I’m a chili convert! The complexity of the flavors and textures is amazing! Thanks so much for sharing this
CJ
on September 24, 2023 at 2:57 am
Great Chili! I used Moose instead of beef and it was amazing! I also used fresh carrots from my garden. The carrots and celery were my favorite part of the chili. Thank you for sharing this recipe – it will be my go to chili recipe from now on! Love your YouTube Channel Chef – I have learned so much already! Thank you!
Joe Kennedy
on May 30, 2023 at 10:12 pm
Made a big batch of this and love it.
Since I made it also for my 90-year-old mom I used a sausage that wasn’t spicy and only a little of the chipotle in adobo sauce. I added a nice amount of bacon.
Froze a bunch and have been enjoying it all week.
But since there’s a fairly large Mexican population in my NYC neigborhood they had 28oz cans of the chipotle in adobo sauce! I bought the small one.
Jeri
on March 15, 2023 at 10:35 pm
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.
Steve
on February 5, 2023 at 2:56 pm
The best chili I ever made. Thank you Chef!
Chef Jean-Pierre
on February 10, 2023 at 11:18 am
Thanks Steve! I love hearing that!
Nathan
on January 17, 2023 at 6:31 pm
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.
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I’m not a great fan of chilli but my husband loves it, but this chilli is out of this world. Thank you Chef Jean Pierre you are amazing.
can I skip the beans and add another pound of meat?
Dear Chef,
I made this amazing chili recipe for Superbowl Sunday (Adults only) and Family Game Night. Both groups, including young children (3-8) loved it. I cut back on the chipotle peppers for the young children and added smoked salt to get some of the smoked flavor back. I also added some extra Italian seasoning. The beef broth works wonderfully well to add moisture and bring out the meaty flavor. All in all, it was a hit at both venue’s.
This is the best chili recipe that I have made and I plan on submitting it in my church’s Chili Cookoff this year, with appropriate citations to you, or course.
We loved recipe but in looking through the direction I only saw a comment to adding bean water. Where do I add beans. I some folks say to cook them some before adding tomatoes. And some it doesn’t matter. I am officially elderly now and may be missing the step.
Using beef stock to bring some moisture back is a great idea. However, I don’t see that on the ingredients list.
I added fresh sage, taragon and rosemary… the sause came out rich and sevory
Did one less can of beans
Used bean liquid immediately
No need for beef stock
Could use SALT – none suggested
Love this recipe! Made it with bacon as you recommended in the video, and I added a little more beef/less beans. We like a meaty chili here! 🙂
This recipe freezes really well.
One thing: I didn’t have sour cream in my fridge and it wasn’t listed on your ingredients list, so I didn’t buy it, and I didn’t have that topping when I first ate it.
There are some missing ingredients here that are in the video (bacon, brown sugar, sour cream, heavy cream, broth). I’ve noticed discrepancies like this in a few of your written recipes. Do you need an editor?
I didn’t see you use the brown sugar. How much of it is typically needed?🤔
Made this for a pot luck supper. There was nothing left in the pot. Everyone asked for the recipe. Again you delivered Chef. Thank you for another amazing recipe.
I want to make this but I didn’t see you use the brown sugar. How much of it is typically needed?🤔
Chef – I’m generally not a big fan of chili but my wife wanted it for her super bowl party tomorrow so I just made this. I’m a chili convert! The complexity of the flavors and textures is amazing! Thanks so much for sharing this
Great Chili! I used Moose instead of beef and it was amazing! I also used fresh carrots from my garden. The carrots and celery were my favorite part of the chili. Thank you for sharing this recipe – it will be my go to chili recipe from now on! Love your YouTube Channel Chef – I have learned so much already! Thank you!
Made a big batch of this and love it.
Since I made it also for my 90-year-old mom I used a sausage that wasn’t spicy and only a little of the chipotle in adobo sauce. I added a nice amount of bacon.
Froze a bunch and have been enjoying it all week.
But since there’s a fairly large Mexican population in my NYC neigborhood they had 28oz cans of the chipotle in adobo sauce! I bought the small one.
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.