This Nashville Hot Chicken Chili packs a spicy punch with tender chicken, beans, and a delicious blend of spices. It’s warm, hearty, and perfect for chilly days!
Trust me, this chili makes your taste buds dance! I love serving it with some warm bread for dipping. Just be careful—it’s hot, but in the best way! 🌶️
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for their juiciness, but breasts work well too. If you’re short on time, shredded rotisserie chicken can be a great, convenient substitute.
Spices: The blend of chili powder, smoked paprika, and cayenne gives this chili its kick. If you prefer less heat, start with half the cayenne and adjust based on your taste. Don’t hesitate to experiment with different chili powder varieties!
Beans: Pinto and kidney beans add texture and protein. If you don’t have them, black beans or chickpeas are tasty alternatives. You can also skip the beans for a low-carb option.
Hot Sauce: Nashville hot chicken sauce is the star here! If you can’t find it, use any spicy hot sauce you enjoy. Just remember to taste as you go—you can always add more heat!
How Do I Ensure the Chicken Is Perfectly Cooked and Shredded?
Cooking the chicken properly is crucial for a tender and delicious chili. Here’s how to do it:
- Cook on low after boiling the mixture. This lets the chicken become tender without drying out.
- Use two forks to shred the chicken once it’s fully cooked. Shred it right back into the pot, so it absorbs those rich flavors!
- Let the chili simmer after adding the beans to firm up the texture and meld the flavors together.
Remember, it’s better to cook the chicken just until done rather than overcooking it. This way, you’ll enjoy the best results in your chili!
Nashville Hot Chicken Chili
Ingredients You’ll Need:
- For the Chili:
- 1 lb chicken breasts or thighs, boneless and skinless
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 jalapeño, seeded and chopped (optional, for extra heat)
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper (adjust to taste for heat)
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1 tsp salt, plus more to taste
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 cup chicken broth
- 2 tbsp hot sauce (Nashville hot chicken style preferred)
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- For Toppings:
- Shredded sharp cheddar cheese
- Sour cream
- Fresh chopped cilantro or parsley
- Pickled jalapeños (optional)
- Dinner rolls or cornbread (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 45 minutes total cook time, including simmering. So in just under an hour, you can prepare a delicious, spicy chili perfect for any gathering or cozy night in!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the chopped onion, green bell pepper, and optional jalapeño. Sauté these for about 5 minutes until they are nice and softened.
2. Add Garlic and Spices:
Now, toss in the minced garlic and cook for about another minute, just until it becomes fragrant. Stir in the chili powder, smoked paprika, cayenne pepper, ground cumin, black pepper, and salt. Cook these spices for about 1 minute so they release their full aroma.
3. Combine Ingredients:
Next, add the chicken breasts or thighs whole into the pot. Pour in the diced tomatoes (with their juice), chicken broth, hot sauce, brown sugar, and apple cider vinegar. Stir all these delicious ingredients together until they are well mixed.
4. Cook the Chicken:
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the chicken is fully cooked and tender.
5. Shred the Chicken:
When the chicken is done, remove it from the pot and shred it using two forks. Return the shredded chicken back to the pot, mixing it into the chili.
6. Add the Beans:
Add the rinsed pinto beans and dark red kidney beans to the chili. Stir and allow it to simmer uncovered for another 10 minutes to thicken the chili and heat everything through nicely.
7. Adjust Seasoning:
Give the chili a taste and adjust any seasonings if needed. Want more heat? Add a little more cayenne or hot sauce. Need more salt? Go ahead and sprinkle in a bit more!
8. Serve It Up:
Now, it’s time to serve! Ladle the chili into bowls and top them with shredded sharp cheddar cheese, a dollop of creamy sour cream, and freshly chopped cilantro or parsley. If you like a kick, don’t forget those pickled jalapeños!
9. Enjoy!
Pair your Nashville Hot Chicken Chili with warm dinner rolls or cornbread for a comforting meal. Enjoy those bold, fiery flavors, and feel free to share this recipe with friends and family!
Can I Use Different Types of Chicken?
Absolutely! While boneless, skinless chicken breasts or thighs are ideal, you can also use shredded rotisserie chicken or even ground chicken if you prefer. Just adjust the cooking time accordingly to ensure everything is cooked through.
What If I Don’t Like It Too Spicy?
No problem at all! You can reduce the amount of cayenne pepper and hot sauce to your taste. Just start with a smaller amount and add more gradually until you reach your desired heat level. Remember, you can always add more spice, but it’s harder to take it away!
Can I Make This Chili Ahead of Time?
Yes! This chili actually tastes even better the next day as the flavors meld together. You can make it a day in advance, store it in an airtight container in the fridge, and simply reheat it on the stove when you’re ready to serve.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat or in the microwave until heated through. If it’s too thick after sitting, add a splash of chicken broth to reach your desired consistency!
