Nashville hot chicken chili is my way of bottling that fiery Tennessee flavor into a cozy, spoonable bowl. I first fell for the heat on a trip down South, and I wanted those same smoky, spicy notes without the fryer. This version blends tender chicken, beans, and a cayenne kick that you can dial up or down. If you’ve tried my creamy white chicken chili or chicken chili with pumpkin, think of this as their bolder cousin. It’s quick to prep, perfect for weeknights, and just as good for game-day crowds.
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Tips for Making Nashville Hot Chicken Chili
The heart of Nashville hot chicken chili is balance — bold heat without losing flavor. Start by seasoning the chicken well before it hits the pot. A splash of dill pickle brine locks in moisture and carries the spices through every bite. Use cayenne as your heat driver; two tablespoons is hot but not overwhelming. If you like it fiery, go higher, but remember that simmering mellows the spice.
Beans add creaminess to counter the kick. Cannellini and pinto beans both work beautifully, like the texture mix in my ground beef stovetop chili. For even deeper flavor, let your chili rest before serving — much like I do with my Mexican beef stew recipe, the flavors only get richer overnight.
Use a Dutch oven for even heat, or swap to a slow cooker for set-and-forget ease. And don’t skip the garnishes — sour cream, pickles, or even a drizzle of hot chili oil make each serving customizable.
How to Make This Recipe in a Crockpot
Making Nashville hot chicken chili in a crockpot is perfect for busy days when you want dinner ready with minimal effort. Start by browning the chicken in a skillet with onions and garlic — this step builds depth that slow cooking alone can’t achieve. Transfer it to the crockpot, then stir in your spices, beans, tomatoes, and broth.
Cook on low for 6–7 hours or high for 3–4 hours. About 30 minutes before serving, taste and adjust the heat level by adding more cayenne or chili flakes. The longer it cooks, the mellower the spice becomes, so you can safely turn up the heat without overpowering the dish.
Serve with a side like my jalapeno peach chicken for a sweet-spicy contrast, or keep it simple with a slice of delicious chicken and yellow rice for a hearty Southern-inspired spread.
How to Make This Recipe in a Pressure Cooker
If you’re short on time, Nashville hot chicken chili comes together fast in a pressure cooker. Set it to sauté, then cook the chicken with onions and garlic until lightly browned. Add your spices, beans, tomatoes, and broth, stirring well to coat everything in that smoky, spicy base.
Seal the lid and cook on high pressure for 10 minutes, then allow a natural release for another 10. This keeps the chicken tender while giving the spices time to bloom. Finish with a quick taste test — adjust heat with cayenne or cool things down with a splash of cream.
For a complete Southern-style meal, pair it with my swamp soup recipe or impress guests with wild turkey recipes for a true comfort-food feast.
What Should You Serve with Nashville Hot Chicken Chili?
Nashville hot chicken chili is bold, so the best sides help balance the spice while adding texture. Cornbread is the classic choice — its sweetness tames the heat and soaks up every drop of that flavorful broth. A simple green salad with a tangy vinaigrette can also refresh the palate between bites.
Pickles are another must-have. The acidity cuts through the richness, echoing the signature Nashville pairing of hot chicken and dill pickles. Sour cream, shredded cheddar, or diced avocado work as toppings for a creamy contrast. If you want to double down on comfort, serve it alongside buttery garlic bread or even over rice for a heartier meal.
For casual gatherings, set up a toppings bar so everyone can customize their bowl — it’s an easy way to keep guests happy and the table lively.
Can You Make This Chili in Advance?
Absolutely — Nashville hot chicken chili might be even better the next day. The bold spices mellow slightly while the smoky heat deepens, giving you a more rounded flavor. If you’re planning ahead for game day or a busy weeknight, cook the chili as directed, then let it cool before storing.
Refrigerate in an airtight container for up to four days. When reheating, add a splash of chicken broth or water to bring back that silky texture. The spice level can seem more intense after sitting, so taste before serving and adjust with sour cream or extra cayenne depending on your crowd.
Can You Freeze This Recipe?
Yes — Nashville hot chicken chili freezes beautifully, which makes it perfect for meal prepping. Once cooled, portion it into freezer-safe containers or heavy-duty bags, leaving a little space for expansion. Label each with the date so you can easily keep track. It will keep its flavor and texture for up to four months.
When you’re ready to enjoy it again, thaw overnight in the fridge or place the container in a bowl of cold water for faster defrosting. Reheat gently on the stove over medium heat, adding a splash of broth to bring back that silky consistency. The spice level stays intact, so it’s just as bold as the day you made it.
Conclusion
Nashville hot chicken chili brings together the fiery kick of Tennessee’s favorite dish and the comfort of a hearty chili. Every spoonful blends smoky spice, tender chicken, and creamy beans for a meal that’s bold yet satisfying. It’s the kind of recipe that works for weeknights, game days, or anytime you want a bowl that warms you from the inside out.
Whether you make it on the stove, in a crockpot, or with a pressure cooker, the result is always rich, flavorful, and worth sharing. Just gather your toppings, grab some cornbread, and let this chili steal the show at your table.
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Nashville Hot Chicken Chili:
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A bold and smoky Nashville hot chicken chili made with tender chicken, beans, and a fiery spice blend. Perfect for weeknights or game day.
Ingredients
2 tbsp olive oil
1 lb ground chicken
1 large onion, diced
3 garlic cloves, minced
1 tbsp smoked paprika
2–3 tbsp cayenne pepper (adjust to heat preference)
1 tbsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 can (14 oz) crushed tomatoes
2 cups chicken broth
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 tbsp dill pickle brine
Optional toppings: sour cream, shredded cheddar, sliced pickles, green onions
Instructions
1. Heat olive oil in a large Dutch oven over medium heat. Add onion and garlic, cooking until softened.
2. Add ground chicken and cook until lightly browned, breaking it apart as it cooks.
3. Stir in smoked paprika, cayenne, chili powder, cumin, salt, and pepper.
4. Add crushed tomatoes, chicken broth, beans, and pickle brine. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes until thickened.
6. Taste and adjust seasoning or heat level before serving.
7. Top with sour cream, cheddar, pickles, or green onions as desired.
Notes
For less heat, reduce cayenne to 1 tbsp.
For more heat, add extra cayenne or a diced jalapeño.
Can be made in a crockpot or pressure cooker (see post for instructions).
Chili tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg