Nashville Hot Chicken & Pimento Cheese Chili
"While not a Nashville native, I've lived here for close to 20 years and I have loved learning how the South cooks. I am endeared by Southerners as my in-laws were born and raised in the Nashville area so things like pinto beans, hot chicken and pimento cheese were introduced to me early in my marriage. I've created a spicy take on hot chicken with my chili and the cooling factor of cheese and that chilled Black Box Buttery Chardonnay is just the most scrumptious combination. Adjust the cayenne to your liking, but, for my family, bring the heat!"
Ingredients
| Ingredient | Quantity |
|---|---|
| ground cayenne pepper | 1 Tbsp, 1 Tbsp, 1 tsp, 2 tsp, 1 tsp, 1/2 tsp, 1 Tbsp, 1 tsp, 1/2 tsp, 1 1/2 lbs, 7 Tbsp, 1, 1/2 c, 1/2 c, 3/4 c, 1 4 oz. jar, 1 15.5 oz can, 2 c, 1 c, 4 oz, 1/4 c, 8, 1/2 c |
| smoked paprika | |
| chipotle chili powder | |
| garlic powder | |
| onion powder | |
| celery salt | |
| brown sugar | |
| kosher salt | |
| black pepper | |
| chicken breast, cut into 1" bite-sized pieces | |
| salted butter, divided | |
| yellow onion, diced | |
| carrot, diced | |
| celery, diced | |
| Black Box Buttery Chardonnay | |
| pimentos, drained | |
| pinto beans, drained and rinsed | |
| chicken broth | |
| sharp cheddar cheese, shredded | |
| cream cheese, softened | |
| parsley, chopped | |
| slices white bread | |
| dill pickles, finely diced |
Directions
- Nashville Hot Spice: Mix all Nashville hot spices together in a small bowl (cayenne through black pepper) and set aside.
- Sprinkle entire spice mix over all the chicken pieces. Rub each piece well so all are covered. In a large dutch oven or pot, melt 2 T. of butter over medium heat. Add the chicken pieces and any remaining spice mix. Cook the pieces, turning over until slightly browned, approximately 3 minutes. Remove chicken to a plate and set aside.
- Add another 1 T. butter to dutch oven or pot. Add the onion, carrot and celery. Cook until tender, approximately 5 minutes. Add the chicken and any juices from the plate back to the dutch oven/pot with the vegetables and cook together for 2 minutes. Turn heat to medium-high and add the Black Box Buttery Chardonnay. Stir well and cook for 3 minutes. Add the pimentos, beans and chicken broth and cook another 2 minutes. Add in the shredded cheese and cream cheese and stir until combined well. Let cook for 5 minutes and add in the parsley.
- Bread cubes: In a medium skillet, melt the butter over medium heat. Add in the bread cubes and cook while stirring frequently. Allow the cubes to get golden brown and slightly crispy, approximately 3-4 minutes. Remove from skillet.
- Assemble: Ladle chili into bowl, top with bread cubes and diced dill pickles. Serve with a chilled glass of Black Box Buttery Chardonnay and love your delicious, spicy life!