Louisiana Jalapeno Swamp Chili w/ Blackened Beef & Sausage

[@chrismyatt2455]

That Chilli looks amazing, I can almost smell and taste it through the screen! Definitely going to try this recipe, thanks and greetings from the UK 👍

[@nikkihardy2090]

Outstanding, I have to try this!

[@david-dy4ie]

This guy knows what's up......Great stacking of flavors and thank you for explaining the steps and process. You are a great cook....!!

[@regularfolksfood]

Thanks much

[@notsparks]

Just came across this. I'm eaet Texas born and raised (but live out west now), and we take our chili seriously. And I am seriously looking forward to making this!

[@regularfolksfood]

Yawl do take chili seriously. And do it very well. Give it a try.... See what cha thinks. Merry Christmas.

[@thezionsoho]

SE Texas born and raised here, and dang if this chili dont look good as hell. I am definately going to be making this before mardi gras comes around

[@jeffmitchell2183]

That just so looks amazing, must taste as good as it looks.🤤

[@david-dy4ie]

Love the presentation with the cornbread in the middle....Rice would work too....

[@ellenhutchinson2889]

What! You had me at hello! The truth of the matter is I make one of your other Chili recipes already and it’s such a winner! Since I’m always looking to learn more and you said LOUISIANA and it’s gone B ex-tree, ex-tree good count me in to give it a try. I’m going to give this a south Louisiana (very south) regular folks approved approval. Thank you for sharing with us and be blessed! Right now I would trade some red fish for a bowl! Lol

[@regularfolksfood]

Thats a easy trade for me !

[@ellenhutchinson2889]

@ if you look at duck camp dinners s2 EP 1 back to bayou black that is all local boys and near our first camp. We have an abundance of wild stuff here that’s how we grew up. We love the marsh. We don’t even know what we ate! Lol

[@jperin001]

Mmmm. Loves me some swamp chili. 🔥🔥

[@treborretsnom6186]

That's fine, I do roughly the same. I use one pan, not three. I don't use water, it just cuts the seasoning, I use broth. I don't see the point of building the roux separately, but that's just my one pan rule. I also make sure to cook off my tomato paste in the dry pan with the proteins, not directly in the liquid. Nice work, good looking chili.

[@MaxG-jk8ty]

Justin Wilson would be proud!

[@YoungGirlz8463]

very nice!

[@rootboycooks]

I am going to need 2 ..no.. 3 plates of that Jason! Do you deliver?

[@regularfolksfood]

It was made up last Sunday. I'm on posting delay. its all ate up. Better the next day !

[@williamjones2970]

Looks good. I like to use a cubed-up chuck roast.

[@regularfolksfood]

Oh yey, that that simmer for a couple hours be nice and tender

[@paisleypath]

Just found your channel. I cannot wait to try to make this. I picked up so many useful techniques from your style of cooking. Thank you.!

[@regularfolksfood]

Welcome my friend. We cook up all kinds of stuff around here in a regular way for regular folks.

[@noahbennett5420]

Beautiful

[@Louis-e6q]

Dang right 👍🎉

[@lorddraguil]

yo man Chef Paul was one of the greats , Just an FYI his last name is pronounced Pur-Dome down here in cajun land

[@regularfolksfood]

Pur-Dome is how he said it himself. He was one of the greatest of greats.

[@RV_Chef_Life]

Born and raised Loseiannian here. Looks great. I’ve been a lifelong Tony’s fan and this last year started buying “Stale Cracker’s” Two step. Give it a shot, yum

[@regularfolksfood]

Im about to order some that ole "thats money duuuuude" two step and give it a try, matter of fact im putting together a blind taste test on these seasonings here shortly. Ive always been a slap ya momma fan but Tonys C be pretty good.

[@gerardjohnson2106]

Gradoux for the win. That made the perfect background. You done it right. Great recipe and demonstration. Thanks for sharing. 👍👍👏👏🇺🇲🇺🇲

[@regularfolksfood]

Got to get that pot stick. Thanks for the shout out.

[@scubaeb]

As soon as you said "keep those seasoning busted up.." I was all in.

[@ScottTaylor06]

Subscribed! Looks great to me, going to try it this weekend. I mean I have come close to this a couple of times, but the roux was what I was missing, can't wait!

[@regularfolksfood]

It adds a touch of thickening but also a bit of corn flavor similar to eating the chili with cornbread. You can put more or less of it in too taste just make sure to toast it for max flavor.

[@Louis-e6q]

I'll bet you can win a metal with that wedding of beef and yum yum ❤

[@regularfolksfood]

Well I doubt that, but it was a really good chili for a cold damp day!

[@Louis-e6q]

@@regularfolksfood looking for a cold damp day in North Carolina because I'm going to take the video to my kitchen and get even with Wendy's for not having chili last week 🤔👍

[@regularfolksfood]

I like a lil Wendys chili every now and then.

[@edb1911]

I got a new uncle! Luv the recipe and made it! It was extri good! 🤘🏾

[@jamesdesoucey-kl4pk]

Dude, that was one of the most enjoyable videos I've ever come across. And , admitting, in public, I am truly a food porn junkie. That was something special.

[@regularfolksfood]

Well come on back! We been and will be fixing up all kinds of stuff around here. No telling what gets cooked up but I gare an tee it will be fittin to eat.

[@douglasbeachler3890]

Gonna make some up for the cold snap coming up, one change though, gonna have to use ground Bambi. You gained another subscriber, bro

[@regularfolksfood]

Shoot far, that be pretty good ! And welcome , we cook up all kinds of stuff around here.

[@Mike_Greentea]

👍👍👍

[@jasonarmstrong8541]

Excellent vid, great presentation looking forward to see the next one..

[@regularfolksfood]

Thanks for the shout out! We cook up all kinds of stuff around here.

[@3choblast3r4]

I'm Turkish from the Netherlands. NGL I watched this video for the accent.

[@richardturk7162]

When the sticking starts I do what you do so I don't lose the flavor.

[@brianboe3774]

Sometimes we ad more hot peppers up here in Montana

[@regularfolksfood]

More! Woo wee

[@ahabsbane]

While we may make our chili different, i suspect weed like each others recipe just the same! I may have to bite some of your incorporations! Edit: oh man i couldn't waste that tallow and just throw it away, i keep a variety of tallow chips in my freezer, it's the best for sauteeing, and making roux! No hate just a suggestion, i like to drain it off, and filter it. then throw it in the fridge. Next morning while i do the last of the dishes, and make breakfast, i let any water pour off, then bag it and freeze it. It's great, any time i need some high smoke point fat,i grab a couple chips of whatever is appropriate. I keep beef, pork, chicken/turkey, bacon, and sausage. I also keep a big ol bag of premade roux chips so i don't have to make it every time.

[@davidbrown9784]

absolutely love it, You got a new subscriber

[@regularfolksfood]

Welcome along! We cook up all kinds of stuff around here for regular folks.

[@Louis-e6q]

You makn me hungry boy ❤

[@regularfolksfood]

Get to cookin. Get full and go to sleep and then the next day you got another nice meal.

[@donmateoSF]

yup. done good. mmmmmmmmmmmmm.

[@brianrounding4283]

ur Arteries must love this recipe,,,, How much total salt from prep to finished product ?

[@regularfolksfood]

Well, they are MY arteries so not sure why you would be concerned with such a matter. I didn't count the mg of salt, just like none of my ancestors who all kicked along for 80-100 years didn't either. It was perfectly seasoned at the end however :)

[@ColdFlame53]

When do you add the roux ?

[@regularfolksfood]

15:07 mark. I cut too much of that out during editing i think.

[@saintleonetti]

Looking "Ekstree good"😅

[@pattymacabides1462]

I make a variation of this chili. It has been dubbed "bullet train." I'll leave it at that.

[@danlahrman5395]

Made me think I'm watchin' some ole Justin Wilson. My mouth is waterin'.

[@philbrownred6500]

Wow, this will be me next batch of chili!

[@regularfolksfood]

Give it a try. Let me know the deets. It was very satisfying for a cold damp day. Had it for lunch two more times!

[@brianmcafee6453]

I just made this, and it was damn good. I did add a tablespoon of cinnamon, but that's the Oklahoman in me.

[@regularfolksfood]

I wish I had a big ole bowl of that Oklahoman style swamp chili for supper!

[@mickymcfarts5792]

Im gonna do this, but char the onion, garlic, and peppers prior. And use stock instead of water.

[@regularfolksfood]

Oh yey, getting a char on them will impart a nice flavor.

[@mickymcfarts5792]

@regularfolksfood excellent recipe.

[@bubblehed738]

Looks good. I'll pass on the hot peppers though. You got enough heat going on without those.

[@regularfolksfood]

Leave em out. Cut up some red and green bell peps and put them in. Gotta have something floating in the swamp

[@kimsteele9882]

Looks good as a cajun version of chili but this Texan prefers the jalapenos shredded along with some serranos and lotsa red onion and garlic too (shred the peppers seeds and all for the heat from the peppers) and then cook it all down to where it's a lot less soupy. Thicker and spicier is always what I'm after with a hearty meaty balance, somethin that'll warm you right the F up on a chilly night! Thanks for NOT addin any beans!

[@regularfolksfood]

You Texans can't stand a bean in a chili .... I know that for sure. A ole bowl of red Texas chili does hit the spot. I like em all though.

[@candiednutz8245]

I started sweating just watching this 😅

[@regularfolksfood]

It wasnt sweats hot. Just nuff to get the nose running a bit.

[@penney304]

Ant nobody want no greasy a$$ chili. 😂😂😂

[@Upcamehill]

I cut up 2 jalapenos last week without wearing gloves and my hands were on fire. I had to rub them with a mosquito bite cream to deaden them.

[@regularfolksfood]

They don't bother me but a habanero ..... Woo weeeeee. Hands toe up for two days

[@brandoncherry1651]

Betta have the venta hood on neighbors be peeping around the corners lookin

[@jake78854]

Where was sausage from

[@regularfolksfood]

Beaumont Sausage and Boudin Company. Any smoked sausage will do just fine.

[@jake78854]

@regularfolksfood I ask, because I'm from Beaumont Tx, and I have never seen that sausage before

[@regularfolksfood]

Looks like it is produced by the Zummo meat company in Beaumont TX and is a brand sold at HEB? I got it at a Food Lion grocery which is based out of Carolina. Odd.

[@jake78854]

Yeah I buy Zummo sausage all the time, but I have never seen this, and your chili looks really good

[@regularfolksfood]

Its really strange because a search sends you to Zummo but their actual product site doesn't show it either. Next pack I buy, i will investigate the packaging more. Perhaps it is a private label they are packaging for Food Lion and not advertising it. Kinda weird for sure.

[@fivestar8337]

I wouldve chopped them jalapenos up and cooked with the bell peppers.

[@regularfolksfood]

Wanted them floating around. It's the swamp after all.

[@Michael-wd2ou]

Too much water. Why not use a little beef broth?

[@regularfolksfood]

The point of the chili cook is to have an intense flavor of blackened spices, trinity blend and fonds removed over and over again. Use beef broth if you want but your not going to taste the beef from the broth................. at all.

[@Michael-wd2ou]

Thank you for the clarification. I'm Cajun and didn't quite understand. This dish seems to be a blend of Cajun and Mexican. I look forward to giving it a shot.

[@regularfolksfood]

I don't think it's much Cajun at all. It's really a Louisiana flavor getting allot of sticking on the pot, good ole Louisiana trinity and seasonings with them Mexican peppers. Give it a try............. change it up a bit ! And thanks for the comments.

[@DeoVindice85]

Down here we like our chili so hot you can cook a hogs ass in a spoon full.

[@Racecar8275]

Dude dogs in Texas cried when you made dat :)

[@Bob_Adkins]

It looks good, and probably is good, but trust me: that's not a Louisiana or Cajun dish.

[@regularfolksfood]

Well, I'd like to trust ya but since it came from Cajun Grocer cookbook, and one can buy a kit from the Cajun Grocer with what's needed for the dish. Coupled with .............Louisiana swamp gas chili recipes are all over the place................... including YTs very own Charlie Andrews, a lifelong New Orleans native who made this on his own channel (very similar), imma have to say it probably is.

[@NorCalRide]

The title made me click. Great recipe. I willing to bet you have worked ina kitchen.

[@regularfolksfood]

Naw. No food service experience at all.

[@ttrestle]

Overcooked the meat in beginning

[@regularfolksfood]

Opinions are worth zero points. Wrong ones are worth -1, are we really going to start the year off in a deficit?

[@TheMdado]

What an ignorant comment.

[@ttrestle]

@ not sure if you truly understand the irony of your reply

[@tonioyendis4464]

Man, you threw away great parts of the peppers...WTF!

[@regularfolksfood]

What parts was great? The stem? The seeds and guts? What did i miss out on?

[@happyhillbilly3466]

lost me on the cornbread! chuck that damned sugar !

[@frankstabler1920]

Looks good, but that isn’t blackened beef. It’s just browned. You can’t blacken anything in the house. It produces a tremendous amount of smoke.

[@regularfolksfood]

It's blackened. When certain herbs and spices are exposed to either very high heat for a short time or moderate heat for a longer time...... They convert to a blackened (caramelized) state. I have a 1500 cfm range hood that takes care of any smoke from any cooking process. This slower process doesn't produce as much smoke but I assure you that if you taste the burger, it has the distinct blackened flavor.

[@grreed3300]

Looks amazing. I’d like the recipe to the creole chili please.

[@regularfolksfood]

Probably cook that up and post it here pretty soon since for some reason this vid did real well.

[@GreenWitch1]

Louisianan’s do not speak like that 🙄 Fake accents are ridiculous.

[@regularfolksfood]

I never claimed to be a Louisianan. People from ALL over the world can cook a Louisiana dish cant they? Yes they can. My accent is as real as your goofyness. Move along.

[@18deadmonkeys]

i'm gonna need about 3 more them corn muffins if you don't mind.

[@grreed3300]

You forgot the egg wash which would have browned it better. You should also have shaped it differently if it was too long.

[@regularfolksfood]

A egg wash on what? And shape what?

[@grreed3300]

@@regularfolksfood must have forwarded to the next video while I was commenting. It was for a Stromboli.

[@regularfolksfood]

I dont think i made a stromboli so that must be what happened. I was thinking a egg wash on a cornbread muffin?