The Best Nashville Hot Chicken Chili Recipe

If you’re a fan of bold flavors and crave something spicy and hearty, then this Nashville Hot Chicken Chili recipe is just what you need. Inspired by the famous Nashville hot chicken, this chili combines the heat and tang of the original dish with the comfort of a warm bowl of chili. It’s perfect for those chilly nights when you want something that packs a punch. Whether you’re hosting a game day gathering or just need a satisfying meal, this chili is sure to impress.

Why This Nashville Hot Chicken Chili Recipe is Amazing

This recipe stands out for its unique combination of flavors that make Nashville hot chicken so irresistible. The secret lies in the blend of spices, including cayenne pepper, smoked paprika, and ground cumin, which give the chili its signature heat and depth of flavor. The addition of dill pickle brine adds a tangy kick that balances the spiciness, while the honey brings a touch of sweetness to round out the flavors. It’s a perfect harmony of spicy, tangy, and sweet, all in one comforting bowl.

Ingredients for Nashville Hot Chicken Chili

Here’s what you’ll need to create this delicious chili:

• 2 lbs shredded cooked chicken breast
• 1 (15 oz.) can cannellini beans, rinsed and drained
• 1 (15 oz.) can pinto beans, rinsed and drained
• 1 (14 oz.) can petite diced tomatoes
• 2 cups low sodium chicken broth
• 1 medium yellow onion, diced
• 4 medium stalks celery, diced (about 2 cups)
• 1/4 cup unsalted butter
• 2 Tbsp dill pickle brine
• 1 tsp garlic powder
• 2 Tbsp cayenne pepper
• 2 Tbsp brown sugar or Swerve brown
• 1 tsp chili powder
• 2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp salt, or to taste
• 2 Tbsp honey or Pyure sugar-free honey
• Sliced dill pickles and nonfat plain Greek yogurt for garnish (optional)

this RECIPE

Step-by-Step Preparation Guide

1. Prepare the Spice Mix: In a small bowl, combine the garlic powder, cayenne pepper, brown sugar, chili powder, smoked paprika, ground coriander, ground cumin, and salt. Stir well to mix the seasonings thoroughly.

2. Marinate the Chicken: Place the shredded, cooked chicken in a large bowl. Pour in the dill pickle brine and add the prepared spice mix. Toss the chicken until it’s evenly coated with the brine and spices. Set it aside to marinate while you prepare the other ingredients.

3. Prepare the Vegetables and Beans: Dice the yellow onion and celery. Then, rinse and drain both the cannellini and pinto beans.

4. Saute the Vegetables: Heat a 5-quart pot or Dutch oven over medium-high heat. Add the unsalted butter, allowing it to melt and become bubbly. Once ready, add the diced onion and celery to the pot. Saute the vegetables for about 5 minutes, stirring occasionally, until the onion becomes translucent and the celery softens.

5. Combine Ingredients: Add the marinated, shredded chicken to the pot, stirring it into the sauteed vegetables. Pour in the chicken broth, followed by the rinsed and drained beans, diced tomatoes, and honey. Stir all the ingredients until they are well combined.

6. Simmer the Chili: Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let the chili simmer for 30 minutes. If you prefer a thicker chili, you can simmer it longer to reduce the liquid further.

7. Serve: Ladle the hot chicken chili into bowls. Garnish with sliced dill pickles and a dollop of nonfat plain Greek yogurt or sour cream. These garnishes help to cool the heat, providing a refreshing contrast to the spicy chili. Serve the chili with rolls, bread, or cornbread for a complete meal.

Secrets to Perfect Nashville Hot Chicken Chili

Achieving the perfect Nashville Hot Chicken Chili is all about balancing the heat with the right amount of sweetness and tang. Here are a few tips:

• Control the Heat: Adjust the cayenne pepper based on your spice tolerance. Start with less if you’re unsure, and add more to taste.
• Use Fresh Spices: For the best flavor, use fresh spices that haven’t been sitting in your pantry for too long. The fresher the spices, the more intense the flavor.
• Simmer Longer for More Flavor: If time permits, simmer the chili longer to allow the flavors to meld together. This also thickens the chili, making it even more hearty.

Serving and Presentation Tips

Presentation matters, even with something as rustic as chili. Here’s how to make your Nashville Hot Chicken Chili look as good as it tastes:

• Garnish Thoughtfully: Sliced dill pickles and a dollop of nonfat plain Greek yogurt not only enhance the flavor but also add a pop of color.
• Serve with Sides: A side of crusty bread or cornbread can help temper the heat and make the meal more filling.
• Use Deep Bowls: Serve the chili in deep, wide bowls to keep it warm longer and make it easier to enjoy with a spoon.

Common Mistakes to Avoid

When making this chili, there are a few common pitfalls to watch out for:

• Overcooking the Chicken: Since the chicken is already cooked, avoid simmering the chili for too long after adding it. Overcooking can make the chicken dry and tough.
• Under-seasoning: Don’t be afraid to taste and adjust the seasoning as you go. The spices are what make this chili stand out, so be generous.
• Skipping the Pickle Brine: The dill pickle brine adds a unique tang that sets this chili apart. Don’t skip it!

Variations and Recipe Swaps

There are many ways to customize this chili to your liking:

• Protein Alternatives: Try using shredded rotisserie chicken for a shortcut or substitute with ground turkey or beef for a different flavor.
• Vegetarian Version: Omit the chicken and add more beans or a meat substitute like tofu or tempeh.
• Lower the Heat: If you prefer a milder chili, reduce the cayenne pepper and chili powder. You can also omit the hot sauce garnish.

Storing and Reheating Leftovers

Nashville Hot Chicken Chili makes great leftovers. Here’s how to store and reheat it:

• Storing: Let the chili cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
• Freezing: This chili freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat the chili in a pot over medium heat until warmed through. Add a splash of chicken broth or water if it’s too thick.

FAQ: Nashville Hot Chicken Chili

Q: How can I make this chili less spicy? A: To reduce the spiciness, lower the amount of cayenne pepper and chili powder. You can also serve it with extra Greek yogurt or sour cream to balance the heat.

Q: Can I use a different type of beans? A: Yes, feel free to use black beans or kidney beans if you prefer. They’ll add a slightly different texture and flavor.

Q: What’s the best way to shred cooked chicken? A: The easiest way to shred cooked chicken is with two forks. Alternatively, you can use a hand mixer on low speed to quickly shred the chicken.

Q: Can I make this chili in a slow cooker? A: Yes, you can. After sautéing the onion and celery, transfer everything to a slow cooker and cook on low for 4-6 hours.

Conclusion

This Nashville Hot Chicken Chili is a spicy, hearty, and comforting dish that’s sure to become a favorite in your household. With its perfect blend of heat, tang, and sweetness, it’s a unique twist on traditional chili that’s sure to impress. Don’t forget to share this recipe with your friends and family, and subscribe to our blog for more delicious and unique recipes!

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