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Full Episode Fridays: Hot & Spicy | 4 Spicy Food Ideas | Spicy White Bean Chili Recipe
Nov 28, 2025
4 Spicy Food Ideas | Spicy White Bean Chili Recipe - Paula's making a white chicken chili recipe, her jalapeño cornbread recipe, and more spicy dinner ideas. Paula’s Home Cooking, Season 3, Episode 4.
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00:00 Intro
1:50 Pad Thai Recipe: https://www.pauladeen.com/recipe/pad-thai/
9:04 White Bean Chili Recipe: https://www.pauladeen.com/recipe/white-bean-chili/
11:59 Mexican Cornbread Recipe: https://www.pauladeen.com/recipe/mexican-cornbread/
15:08 Orange Brownies Recipe: https://www.pauladeen.com/recipe/orange-brownies/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- [Paula] Hey y'all.
0:01
I'm Paula Deen.
0:02
Now, I want y'all to sound the alarms,
0:04
because today, we gone be setting the kitchen ablaze
0:07
with some hot and spicy recipes,
0:09
and my boys, Jamie and Bobby are here to help me out.
0:12
First, we'll take a trip to the Peanut Shop of Savannah,
0:15
for some peanuts to go in my delicious Pad Thai.
0:18
Then, we're gonna be making a special white bean chili
0:21
that's sure to warm you and your guests up,
0:23
and to go with it, we're cooking
0:25
a fantastic layered Mexican cornbread,
0:28
and just when you think you can't take it anymore,
0:31
I'm coming to the rescue with a recipe for orange brownies
0:34
that's sure to douse those flames.
0:36
Y'all grab your tall glass of water,
0:38
'cause today, we're turning up the heat.
0:43
Hey guys.
0:44
- Hey Mom. - Hey Mom.
0:44
(laughing)
0:45
Where we going?
0:46
- I'm on my way to my favorite peanut shop.
0:48
I'm gonna make Michael some Asian food.
0:51
Some Pad Thai, and I need some peanuts.
0:53
- Oh good.
0:54
- Y'all will ride with me?
0:54
- Yeah. - Let's go.
0:55
- All right.
0:56
(country music)
1:00
The Peanut Shop of Savannah is the best place in town
1:03
for homestyle peanuts.
1:04
Their secret is, they're made the old fashioned way;
1:07
by hand, and in small batches.
1:10
With around 14 different varieties of nuts,
1:13
I know that I can always find
1:15
the right kind I need for any dish.
1:18
They carry barbecue, salsa, even wasabi flavored,
1:22
but today though, I think I'm just gonna stick with a bag
1:25
of the original homestyle, 'cause I think
1:27
they'll go great in my Pad Thai.
1:29
(country music)
1:33
(laughing)
1:36
I always said that about you Bobby.
1:39
How'd y'all like those peanuts?
1:40
And I just have to tell you guys,
1:42
when I first met Michael, we had a lot in common,
1:45
especially food, and I asked him what his favorite food was.
1:49
He said, "I just love the heat
1:51
"and the flavors from Pad Thai,"
1:53
and I said, "Oops, ain't no Thai in this girl."
1:58
I had to phone a friend, and that friend was Danny Kim.
2:03
Danny was born in Thailand.
2:05
He sat me down one afternoon,
2:06
and went over all this with me,
2:09
and taught me how to make Pad Thai.
2:10
I can't wait to share that with y'all.
2:13
I'm really anxious to show off my new skills.
2:15
- You're ready for your apron?
2:16
- And yes, I need my apron.
2:17
I love my apron.
2:19
(laughing)
2:19
- Looks good on you.
2:20
(laughing)
2:21
- Still a hot babe, huh?
2:23
Comes in flashes.
2:24
- Yeah, it just comes in-
2:25
- On the hour, every hour.
2:26
- Comes in flashes now.
2:27
(laughing)
2:28
All right Jamie, son, let's get you started first.
2:30
- Okay.
2:31
- First thing we're gonna do is soak our rice noodles.
2:35
We're gonna let that steep for about five minutes.
2:40
- Do I cover the noodles all the way up?
2:41
- Yes.
2:43
We're just gonna put it in the bowl with boiling water,
2:46
and we're gonna let that sit.
2:48
Why don't you move that over to your side, son.
2:50
- All right.
2:51
- In the mean time, I'm gone get Bobby going over here.
2:53
Okay son.
2:54
- I've got the tofu out.
2:55
- You've got the tofu.
2:55
- And draining on the cloth here.
2:57
- Yeah, 'cause you can see the liquid,
2:58
and we don't want it to kinda splatter all over us.
3:02
You wanna be very careful.
3:03
In fact, let Mama just do it for you, okay?
3:05
- Classic Paula Deen.
3:06
You won't let me do it?
3:07
Please?
3:08
- I don't want you to burn yourself.
3:10
- Let me do something.
3:10
If I burn myself, it'll be my fault.
3:12
- Okay.
3:13
- You ready?
3:14
(sizzling)
3:16
- [Paula] All right, I need a spatula, or something, son,
3:18
to turn this with.
3:20
- [Bobby] Looks great.
3:21
- And you always wanna turn it away from you,
3:23
so it won't splash.
3:24
How's your noodles, son?
3:26
- These look pretty good, but they need a few more minutes.
3:28
- Why don't we dump ours in some boiling water,
3:30
and boil it for a minute.
3:32
What you think about that? - All right.
3:33
Well, I'm gonna just step over here,
3:34
and make the sauce for our dish.
3:36
- Mama, I think our tofu is ready.
3:38
- I think so too, son.
3:39
Just make sure you get your spatula good.
3:44
Oh, that looks great.
3:45
Looks like a big ol' cube of cheese, or something inviting.
3:47
- [Bobby] Yeah, it does.
3:48
- All right, now I'm gonna make our sauce,
3:50
and I'm gone start with tamarind here,
3:55
and I'm gonna use about four tablespoons.
3:58
Tamarind is the Southeast Asian fruit
4:01
that actually comes in a pod.
4:04
And it's gonna give it a nice flavor,
4:06
and I've got a fourth of a cup of fish sauce,
4:10
two tablespoons of soy sauce,
4:12
and a half a cup of rice wine vinegar.
4:16
Last thing we're gonna put in this
4:18
is a preserved ground radish.
4:22
These are not ingredients that you find
4:24
in your regular grocery store in South Georgia.
4:26
I'll tell you.
4:27
You have to track down that specialty shop.
4:30
All right Bobby, get your knife son,
4:32
'cause it's time to cut your tofu.
4:34
I want you to cut this about the size
4:36
that I would cut a potato when I make potato salad,
4:39
or you make potato salad.
4:40
How 'bout that?
4:41
- [Bobby] Mhmm, sure.
4:42
I can do that.
4:43
How 'bout around, there?
4:44
- That looks great.
4:46
That looks so-
4:47
- It looks like mustard cheese.
4:49
- Mmm, all right, I want crapes for this.
4:52
Now, we're gonna take half of these.
4:54
(laughing)
4:56
- I can make an omelet. - Sorry.
4:59
- All right, while you're doing that,
5:00
Bobby and Jamie, you getting the noodles
5:02
drained and chilled, I'm gonna pulse these peanuts,
5:08
and I'm gonna do these in big chunks,
5:11
and I like lots of it on my Pad Thai.
5:13
(swirling)
5:18
Yeah.
5:20
That's perfect.
5:21
Okay Jamie, where are you with the noodles?
5:23
- They're finished.
5:24
I'm just fixing to give them a cool rinse,
5:26
and some water here, and they'll be ready to go.
5:29
- All right, I'm just trying to gather
5:31
all my ingredients around me,
5:32
'cause we gonna put this puppy together real, real quick.
5:35
Now, I've gotten my wok hot,
5:37
so I'm gonna add my oil,
5:39
and I'm gonna throw in my fresh chopped garlic,
5:43
and give that a few swirls.
5:45
Y'all smell it, guys?
5:47
- It smells. - Mhmm.
5:48
- All right, now I'm gonna toss in my shrimp,
5:49
and you can see that I'm leaving that last joint on,
5:53
and along with the tails.
5:56
Now, I'm gonna add a tablespoon of paprika,
6:01
and here's where the heat comes in, y'all.
6:05
One teaspoon of cayenne pepper.
6:11
All right, now I'm just gonna toss these quickly,
6:14
and you definitely need two utensils for this dish.
6:19
Okay, those are opaque looking.
6:21
All right son, I'm gonna need those noodles please.
6:24
(laughing)
6:26
I'm gonna toss our noodles over in there.
6:28
Now, I'm gonna pour all of our liquid at one time
6:32
over those noodles.
6:36
Look at this, how good it's looking.
6:39
This is gonna make me Michael's number one woman.
6:42
All right guys, now we're gonna add our bean sprouts,
6:46
and I just love that, and you don't want these
6:49
to really get cooked.
6:51
You want them to just kinda limp out.
6:55
I'm gonna take - It's beautiful.
6:56
these garlic chives,
6:59
and I'm just gonna do them like this
7:01
in kinda big pieces, 'cause I want them
7:03
to really be seen in this dish.
7:06
- [Jamie] It needs some color.
7:07
- Yeah, all right guys, this is the last step
7:09
over here at the stove.
7:11
I'm gonna toss in our tofu.
7:14
It's still warm from us frying it,
7:16
but I wanna just warm it back up,
7:19
and Bobby's got the eggs ready.
7:25
I'm just gonna toss this onto our dish.
7:30
All right son, now-
7:31
- Now, what would you like me to do with the eggs?
7:33
- [Paula] Just toss your eggs on top of that.
7:35
Yeah.
7:36
Doesn't that look good?
7:37
- [Bobby] You're gonna garnish with this?
7:38
- Yeah, we can garnish that if you want to.
7:40
We can go ahead and just put it around like that.
7:43
All right Jamie, if you wanna sprinkle those peanuts on top,
7:46
then I think we're ready to eat.
7:48
You know your Mama loves the nuts.
7:51
I mean, look what I got.
7:53
(laughing)
7:53
- [Jamie] You got those big ones.
7:55
- All right, y'all pass me those bowls.
7:57
Let's see, I'll go 'head and fix y'all a serving.
8:01
With each serving, I wanna make sure
8:03
that I got plenty of peanuts and egg,
8:06
and all that garnish for you.
8:09
Just take your-
8:10
- Thank you, brother.
8:10
- Take your lime juice, and just squeeze it.
8:15
(laughing)
8:17
What do y'all think, guys?
8:18
- Hold on a sec.
8:20
- [Bobby] It's very good.
8:20
There's nothing overpowering about it at all.
8:22
- [Jamie] The shrimp are also- - Good.
8:24
- All right guys, do y'all have anything to do
8:26
for the rest of the afternoon?
8:28
- I'm gonna go by a restaurant.
8:30
I'm gonna pick Brooke up.
8:31
We're gone go out, and maybe have our early dinner.
8:32
- [Paula] Okay.
8:33
How 'bout you Bobby, you got anything
8:34
to do this afternoon?
8:35
- Golf with some friends.
8:37
- I'm so glad y'all can stay and cook with me,
8:39
'cause coming up next, we're gonna be
8:40
cooking white bean chili, and layered cornbread.
8:47
I so hope y'all are enjoying the show.
8:50
And if you do.
8:52
Be sure to click like, subscribe and
8:55
notification bell so you'll never miss a video.
8:59
And we'll be right back after the break.
9:06
- Okay, now I feel a little bit better
9:07
about this, Mom, instead of Pad Thai.
9:09
This is something Bobby and I have had
9:10
a pretty good experience with.
9:12
- Okay.
9:12
(laughing)
9:13
- This is our white chili recipe that we've used.
9:15
What we're gonna do now here, is I've got the chicken stock.
9:17
I've boiled our chicken down, and I've deboned it.
9:19
Now, I've chopped it up down here,
9:21
so I have five cups of leftover stock.
9:24
That's what we're gonna go with today,
9:25
and also, I've presoaked these beans for two hours.
9:28
Kinda take the hardness out of them.
9:29
First thing I wanna do is drain these off,
9:31
and then we're gonna drop them down in our grease
9:33
as soon as it comes up to speed.
9:34
I'm just gonna strain these off,
9:35
and as soon as that stock comes up,
9:38
we'll be ready to get this going.
9:40
- [Jamie] Hey Mama, I'm making cornbread,
9:42
which fortunately, I've done a million times before.
9:45
- I'm in good hands.
9:46
- The hardest part about the chili for me
9:48
is making it the same way twice,
9:49
'cause I just put so many things into it,
9:51
and the flavor's always kinda close to the same,
9:53
but I couldn't tell you for $1 million
9:56
what the exact recipe is.
9:57
- I know it, and you know, I think a lotta times,
9:59
your tongue just is different.
10:02
- Yeah, I like to put different meats into it,
10:04
if it's in season or a friend of mine
10:06
has some fresh venison.
10:07
I love to have venison chili. - Yeah.
10:08
Hey, you know what, I just realized our first recipe today,
10:11
there was no butter or mayonnaise.
10:13
Imagine that.
10:14
What do you do when that-
10:15
- There was no butter.
10:16
No butter.
10:18
- [Jamie] You could have to keep a side around
10:19
just to make it comfortable. - Well, listen.
10:21
- [Paula] We changing that right now.
10:23
- What's that? (laughing)
10:24
Four?
10:25
You got four tablespoons?
10:26
- [Paula] Yeah, I got about four tablespoons of butter.
10:27
Jamie, I'm gonna be sauteing you some garlic.
10:30
- [Jamie] Okay.
10:31
- And some onions, and some jalapeno peppers,
10:38
'cause we gone spice up this dish.
10:42
- Okay Mom, while you're working on that,
10:44
there's a few things that we're gone put in our beans here
10:46
to spice them up a little bit, okay?
10:48
First we're gonna start with a tablespoon of oregano.
10:51
- [Paula] Okay.
10:52
- And we've got half of a teaspoon of white pepper.
10:56
Just throw that in.
10:57
I've also got a tablespoon of cumin,
10:59
and this is where it really gives it that chili flavor.
11:01
- That ugh, uh huh.
11:02
- That's really the flavor that I look for in chili
11:04
besides spice and then different flavors of the meat.
11:07
This, and we're just gonna put a couple pinches
11:09
of the red pepper in.
11:10
- [Paula] In case those jalapeno peppers are not hot enough.
11:12
- Yeah, and then we gotta, just gone put a little pinch
11:15
of salt in here.
11:16
We're gonna crack some black pepper in here.
11:18
Okay, what I'm gonna do real quick
11:19
is chop up about half a bunch of this fresh cilantro,
11:22
and this is something that you may or may not like.
11:25
We're gone put half a bunch of that in there,
11:27
and then I've got our chicken. (laughing)
11:28
It's cooked down, and Mom, if your vegetables are ready,
11:31
we'll go ahead-
11:31
- [Paula] They're ready.
11:33
- [Jamie] Get all this into our pot.
11:36
- This handle is hot.
11:38
- You cooking with heat again, Mama?
11:40
(laughing)
11:45
This is really neat, because as soon as you drop
11:47
all that in there, the heat immediately brings the color up.
11:49
Someone should see how pretty all that green is
11:52
with the white.
11:52
- Doesn't it look great?
11:53
- It does.
11:54
- It's gonna be delicious too.
11:55
- [Paula] Jamie's pot's just a boiling.
11:58
- Yeah.
11:59
- Let's make the cornbread, honey.
12:00
- All righty, let me show you what we got here.
12:02
We're gonna start off with cornmeal.
12:04
This is so easy.
12:07
Little bacon powder.
12:09
- Okay.
12:10
- Some flour.
12:12
Just your basic cornbread ingredients.
12:14
This is just - A little salt.
12:15
a little salt to taste.
12:17
And then we are going to add a couple of eggs to it.
12:22
- Isn't it great having somebody
12:23
in the kitchen with you that'll kinda clean
12:25
for you as you go? - That's right.
12:26
- [Bobby] It really is.
12:28
Vegetable oil.
12:30
Got two thirds cup of milk,
12:33
and we're just gonna stir this up
12:35
until we get it to the right consistency.
12:36
- And I don't have to tell you guys
12:38
how many letters I get at the restaurant.
12:40
I got a letter one day from a lady named Barbara Reesy.
12:45
We're making Barbara Reesy's version
12:48
of Mexican cornbread today.
12:50
- And now, I've got the right consistency,
12:51
so I'm gonna fold in to a can of creamed corn,
12:55
about a half cup of chopped onions.
12:58
- Okay son, get half that batter in there.
13:00
- [Bobby] All right.
13:01
- Batter up.
13:04
- Okay, so I've got half the batter in the pan.
13:06
- Yeah.
13:07
- And I'm gonna go ahead and layer it now
13:08
with some jalapeno pepper, and shredded cheddar cheese,
13:12
and that's all there really is to it.
13:13
I'm just gonna finish this off now,
13:14
and add the next layer of batter.
13:16
All righty.
13:19
- [Paula] All right Jamie. - Okay, Mom.
13:20
- We're gonna turn the heat down,
13:21
and we're gonna slow cook this for about an hour and a half.
13:23
Okay and while, and then I have one last thing.
13:25
Give me that spoon.
13:26
(laughing)
13:28
- All right Mama, I've got my cornbread ready to go
13:31
into the oven, and we are going to bake this at 350
13:34
for 35 minutes.
13:36
- Okay, gotcha.
13:36
- This is going in.
13:43
And I've got one ready right here,
13:44
so I'm gonna go ahead and pull that out of the oven.
13:48
- And one's coming out.
13:49
- One's coming out.
13:50
Golly, look at it too.
13:52
- Is it hot?
13:53
- It is hot.
13:54
- [Jamie] I've got a pot of chili that I've been simmering
13:55
in the back for about an hour and a half.
13:57
- And you do the honors.
13:59
- Okie doke.
14:00
You go.
14:05
Want your cornbread in the bottom of the bowl?
14:07
- Yes I do.
14:08
- Okay.
14:10
There's one.
14:12
- [Jamie] Probably want some fresh jalapenos on here?
14:14
- You know I do.
14:15
- Yeah.
14:16
- [Jamie] Mama, you want a plate or a bowl?
14:17
- I think I'd like a plate and a bowl.
14:19
I think I'm gonna eat mine separately.
14:21
(laughing)
14:21
- Cornbread. - Needs butter.
14:22
- Look how delicious that looks.
14:24
I just love that fat layer of stuff in there in the middle.
14:26
- That is good, Mama, but you should try it
14:28
with some chili on top of it.
14:30
- [Paula] I should. - Mhmm.
14:31
- Wow, gracious.
14:33
That is, mmm.
14:34
- [Bobby] It's great.
14:35
- Well, I don't know about you guys,
14:37
but after this hot and spicy,
14:39
we need something to cool us down,
14:40
and when we come back, I'm gonna share with you
14:43
an award winning orange brownie recipe
14:47
that you're gonna just love.
14:54
I hope y'all are enjoying the show
14:56
and I want to hear from you.
14:57
Tell me what recipes or videos you'd like to see me
15:00
make by just leaving a short comment below.
15:04
Now, let's get back to the show, y'all.
15:10
The dish that I'm wanting to show y'all,
15:12
I told you it was an award winning dish, and it really is.
15:15
A young woman was in the restaurant out one day,
15:18
and she called me over to the table, and we spoke,
15:20
and she said, "I just want a side-by-side
15:23
"refrigerator freezer, and a trip to San Francisco
15:27
"with an orange brownie recipe."
15:29
That's where this recipe comes from.
15:32
All right, now I've added flour and granulated sugar.
15:36
This is so easy, I could actually do this
15:38
with a little hand mixer, or almost with no mixer.
15:41
All right, now I'm gonna put a pinch of salt,
15:44
and now I'm gonna throw in two sticks of butter.
15:47
I've let these get nice and soft,
15:50
because you'll see there's really not a liquid
15:52
going in her brownies, except for the eggs.
15:56
We're just gonna crack our eggs in there,
15:59
and we're gonna beat this just for a couple of minutes,
16:04
and the last egg.
16:07
Okay, so we're just gonna run that on medium speed
16:10
just for a couple of minutes.
16:12
(buzzing)
16:15
All right, now the ingredients are all wet now,
16:18
so I'm gonna add two teaspoons of orange extract.
16:22
(buzzing)
16:26
And I've got a little orange zest,
16:28
and that zest is really gonna give it a little twang.
16:32
(buzzing)
16:34
And you can see just how easy and simple this recipe is,
16:37
and it's such a nice change from like, a chocolate brownie.
16:43
All we're gonna do is put this in a 13 by nine by two pan,
16:47
and we're actually gonna spray our pan,
16:49
which I already have.
16:51
And we just gone put our batter into there,
16:53
and spread it out real nice and even.
16:57
Waste not, won't not.
16:59
I can't get that saying out of my head,
17:01
from my little grandmother hers.
17:03
I just don't think it'll ever leave me.
17:05
We're just gonna spread this out.
17:07
That's ready to go.
17:09
Just that simple.
17:10
All right.
17:13
We're gonna put this into a 350 degree oven
17:16
for about 30 or 35 minutes.
17:19
With the boys here with me today,
17:20
I really got a lot done with their help,
17:22
so I've got one that's ready to come out.
17:29
And we're just gonna sit it right over here.
17:35
The glaze that Robin uses on this
17:38
is a very quick little glaze to mix together.
17:41
I'm just gonna use powdered sugar,
17:45
orange juice, and I'm gonna add the zest to it,
17:50
and before we pour on our glaze,
17:53
I'm just gonna take our fork,
17:55
and puncture holes, and that glaze
17:57
is just gonna run all down in that brownie,
18:00
and just make it all moist and wet.
18:03
While our brownie is still warm,
18:05
I'm just gonna drizzle this glaze
18:08
right on top of it.
18:09
Now, if you're like me, and you like your glazes
18:14
on the heavy side, all you have to do is double your recipe,
18:19
and just make it really really kinda thick on there,
18:22
and this is gonna be so delicious,
18:25
and you can see all the dogs are moving around,
18:28
and they know something's fixing up,
18:30
be going on plates real soon.
18:31
Mm mm mm.
18:34
All right, I think I'm just gonna put out a few for us.
18:39
Ooh, all right.
18:40
I'm gonna just put the guys, and some on a dish,
18:44
and it was faster and easier than a box brownie.
18:49
Oh, so good.
18:51
I'm gonna stop now and meet the boys at the table.
18:54
Y'all don't go anywhere, because when we come back,
18:56
I'm gonna have some tips for you.
19:01
I so hope y'all are enjoying the show.
19:04
And if you do.
19:05
Be sure to click like, subscribe and
19:08
notification bell so you'll never miss a video.
19:12
And we'll be right back after the break.
19:18
Before I join Bobby and Jamie at the table,
19:20
I wanna share with you just a few tips on today's meal.
19:24
If you have any of those delicious white beans left over,
19:27
drain them, throw them in the blender,
19:30
add a little garlic, olive oil and lemon juice,
19:33
and you'll have a delicious hummus,
19:36
and you can spread that on your crackers,
19:38
and if you're able to find these wonderful raw peanuts,
19:42
by all means, use those for your Pad Thai,
19:45
but you'll just wanna remember
19:47
that they'll need to be roasted off
19:49
to bring out the full flavor of them,
19:51
and y'all take advantage of all
19:53
these great hot sauces out there.
19:55
They've got a sauce to fit every tongue.
19:59
Okay guys, y'all waiting on me?
20:01
- Mhmm.
20:02
- I'm sorry.
20:03
Everything looks so good, doesn't it?
20:05
I don't know whether I wanna start with the Pad Thai,
20:07
or the white bean chili,
20:08
or that scrumptious Mexican cornbread,
20:11
or those delectable orange brownies.
20:13
I don't know what to start with.
20:15
- I know what I wanna do.
20:16
- How 'bout you, Bobby?
20:17
- I'll have a little bit of everything.
20:18
- Okay, and what do you want, darling?
20:19
- I wanna tell everybody, thanks for watching,
20:22
and from our kitchen to yours, best dishes.
20:25
- No.
20:26
You gotta do it better than that.
20:28
Let me show you how it's done.
20:30
Until next time America,
20:32
best dishes from our kitchen to yours.
20:37
Did I embarrass you, son?
20:42
Hey, y'all, it's Paula Deen.
20:44
Now, if you enjoyed this video, be sure to like it
20:47
and click the subscribe button as well as the notification
20:51
and bell to be alerted when I post a video.
20:55
Love and Best Dishes Y'all.
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