Garth Brooks and Trisha Yearwood’s Chili Recipe Is “Nashville Hot”

Nashville has long been the heart of country music, but now, thanks to Garth Brooks and Trisha Yearwood, it’s also home to a chili that’s as hot as a Tennessee summer. At the country duo’s new Honky Tonk in Music City—yes, the same Honky Tonk that serves slices of the couple’s famed wedding cake—there’s a chili on the menu that delivers the same bold taste of Nashville’s original hot chicken. 

And luckily, we have the recipe.

The Story Behind Garth Brooks and Trisha Yearwood’s Nashville Hot Chicken Chili

Yearwood and Brooks are quite the creatives when it comes to cooking, whipping up everything from breakfast bowls with tortellini to dips inspired by Charleston cuisine. So, it’s no surprise the Oklahoma and Georgia-born artists were able to craft a top-notch menu—and a totally Southern one at that. 

The spicy chicken chili originated from one of Trisha’s cookbooks and, as she told “People,” the recipe stays “true to its Nashville hot chicken roots.” Using ground chicken instead of beef, it’s a lighter offering for a classic chili but still has ample flavor from the onions, carrots, and blend of spices. Cannellini beans add a creamy texture, while hot sauce and spicy oil bring the signature heat. And, no surprise, it’s served with warm buttered cornbread on the side.

So, what makes this chili ‘Nashville Hot’? It’s the balance of heat, sweetness, and smokiness. The rich blend of cayenne pepper, light brown sugar, and spices simmer away into a complex and totally unique chili base. It even incorporates bread and butter pickles for that classic cool and tangy crunch. 

Whether you whip it up for a summer potluck or save it for the start of football season, this recipe is one to store away in your chili files for whenever you need a quick trip (less than an hour, actually) to Nashville. If it comes from the kitchen of Brooks and Yearwood, it’s guaranteed to be bold, authentic, and have plenty of soul.

Trisha Yearwood’s Nashville Hot Chicken Chili Recipe 

Ingredients

• 1 cup vegetable oil
• 3 tablespoons cayenne pepper
• 2 tablespoons light brown sugar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 teaspoons kosher salt, divided
• 2 medium carrots, peeled and chopped
• 1 medium yellow onion, finely chopped
• 2 pounds ground chicken
• 2 (15.5-ounce) cans cannellini beans, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 2 teaspoons hot sauce
• 1 cup chicken stock
• 1 cup sour cream, for serving
• Chopped pickles, for serving

Directions

1. In a small saucepan, stir together the oil, cayenne pepper, light brown sugar, paprika, garlic powder, and 1 teaspoon of the salt. Cook over low heat for about 1 to 2 minutes to infuse the spices into the oil.
2. In a large Dutch oven over medium, heat 1/4 cup of the spiced oil. Stir in the carrots and onion and cook, stirring occasionally, until the vegetables soften and start to brown, about 6 minutes. Add in the ground chicken and remaining 1 teaspoon salt. Cook the chicken until browned, breaking it up with a wooden spoon as you go, about 7 to 8 minutes.
3. Stir in the beans, diced tomatoes, hot sauce, and 2 tablespoons of the spiced oil, then bring the pot to a boil over high. Stir in stock, and bring to a boil. Cover with the lid slightly ajar to allow steam to escape. Reduce the heat to low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
4. To serve, spoon the chili into bowls, then top each with a dollop of sour cream, a sprinkle of chopped pickles, and a generous drizzle of the spiced oil.

Courtesy of “People”