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Hot Chicken Chili

This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

Inspired by Nashville Hot Chicken, this Hot Chicken Chili is a simple and quick one-pot dinner that’s perfect for a weeknight!

hot chicken chili in bowls

There are some recipes that people are very passionate about. Chili is one of those that incites debate and excitement in everyone that discusses it. Every family has its own iteration or method for making the very best pot of chili.

This is usually amplified depending on your region and that’s definitely the case where I’m from. This Hot Chicken Chili is inspired by the great Nashville, TN, which is about 2 hours south of where I live!

I grew up always having BUSH’S® Chili Beans in our pantry. In fact, I truly didn’t even know that other brands existed until I was an adult. You see, we are a BIG chili family. My grandpa makes chili every single week and has since I’ve been alive — all 32 years. He claims to not know how to make a small batch because he always makes enough to feed a small army.

I think it’s secretly because he loves to share it with friends and family. I have eaten countless bowls of his chili, and it’s one of the things I love about him most.

Because I’m so close with my family, it makes me so happy that after 110 years, BUSH’S® Beans is still family-owned and operating out of Chestnut Hill, TN.

They care deeply about what’s in their food and how they make it, and they create beans that taste great, selecting only the best beans, never compromising on quality. This is why they’ve always been my papa’s go-to chili bean, and they’ll always be mine as well.

While my papa always uses the BUSH’S® Chili Beans: Kidney Beans in a Spicy Chili Sauce, I love using the BUSH’S® White Chili Beans: Great Northern Beans to make a “white” chili like this one.

Since we live so close to Nashville and have so many hot chicken restaurants here in Louisville, I had to try my hand at a Hot Chicken Chili, and I LOVE the result. I think you will too!

Ingredients

BUSH’S® Beans slow cooks great northern beans until they’re tender, then simmers them in a white chili sauce perfectly seasoned with garlic, cumin, and onion. You can also use the BUSH’S® Chili Beans: Pinto Beans in a Medium Chili Sauce or they have mild and hot varieties as well!

pickle brine — Yep, just grab your favorite jar of pickles, and pour! You can also use chopped pickles as a garnish,

shredded cheddar

How to Make

  1. Add the oil to a Dutch oven, set over medium heat. When the oil is simmering, add the cayenne, brown sugar, paprika, garlic powder, and salt. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
  2. Add the carrots and onion, and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add BUSH’S® Chili Beans, tomatoes, and hot sauce. Stir together and bring to a simmer. Pour in the broth. Return to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
  3. Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of shredded cheddar, and more hot sauce, if desired.

all ingredients in pot to cook

hot chicken chili in bowls

How to Store

You can store chili in an airtight container in the fridge for up to 5 days or so or freeze for up to 6 months.

overhead shot of hot chicken chili in bowls

hot chicken chili in bowls

Hot Tip

Do not drain the sauce in these chili beans, that’s what gives them their amazing flavor! You might be tempted to drain and rinse as you would typical canned beans, but BUSH’S® Chili Beans are slow simmered in a rich chili sauce, with the flavor cooked into every single bean.

You want to make sure to keep that saucy goodness to add mega flavor to your chili!

hot chicken chili in bowls

hot chicken chili in bowls

hot chicken chili in bowls

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Hot Chicken Chili

Hot Chicken Chili

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Inspired by Nashville Hot Chicken, this Hot Chicken Chili is a simple and quick one-pot dinner that's perfect for a weeknight!

Ingredients

  • 1/4 cup vegetable oil
  • 1 1/2 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1 carrot, diced
  • 1 small yellow onion, diced
  • 1 pound ground chicken
  • 1 15.5-ounce can BUSH'S® White Chili Beans: Great Northern Beans
  • 1 15.5-ounce can diced tomatoes
  • 1 teaspoon hot sauce
  • 1 cup chicken broth
  • 1/4 cup pickle brine
  • sour cream, for serving
  • shredded cheddar, for serving

Instructions

  1. Add the oil to a Dutch oven, set over medium heat. When the oil is simmering, add the cayenne, brown sugar, paprika, garlic powder, and salt. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
  2. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add BUSH’S® Chili Beans, tomatoes, and hot sauce. Stir together and bring to a simmer. Pour in the broth. Return to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
  3. Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of shredded cheddar, and more hot sauce, if desired.

Notes

See the blog post above.

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