Chili Con Carne | Jacques Pépin Cooking At Home | KQED

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are more nutritious, while canned beans can be more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Cut 2 slices of bacon into big pieces.

Wash 1 1/2 cups of red beans in cold water.

Add beans to a pot with 4 cups of water.

Add 1 1/2 teaspoons of salt to the pot.

Add 1 1/2 teaspoons of chili powder, 1/2 teaspoon of coriander, and 1/2 teaspoon of cumin powder to the pot.

Bring the mixture to a boil and cover, cooking gently for 1 1/2 hours.

Prepare garnishes while the beans are cooking: chop 3/4 cup of celery and 1 1/2 cups of onion.

Coarsely chop 4-5 cloves of garlic.

Chop 3-4 tablespoons of jalapeno pepper, adjusting to taste.

Add 1/4 cup of frozen cilantro stems to the garnish mixture.

After 1 1/2 hours of cooking, check the beans; if they are still tough, add the prepared garnishes to the pot.

Bring the pot back to a boil and cook on low heat for another hour, until the beans are tender.

Serve the chili in iceberg leaves or with tortilla, topped with strong cheddar cheese and minced onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary