Chef Shawn "Big Shake" Davis made Nashville Hot Chicken Chili. There are two Big Shake’s Nashville Hot Chicken & Fish locations in the area: 1203 Murfreesboro Road (Next to IHOP), Franklin, TN 37064 (615-988-9335) and 720 Rivergate Pkwy Suite B Goodlettsville, TN (615-559-9955). Go to https://www.bigshakeshotchicken.com/ for more information.
Big Shake's Nashville Hot Chicken Chili
2 lbs of Red Kidney Beans
2 Cups of Petite Diced Tomatoes
1 Large Diced Onion
1/2 Cup of Tomato Paste
1 Whole Chicken (Baked or Rotisserie)
1/2 Cup of Chili Powder
1/2 Cup Cumin
1/4 Cup Garlic Powder
1/4 Cup Onion Powder
1 T Granulated Sugar
1/2 Cup Brown Sugar
2 Tablespoons of Salt
2 Tablespoons of Pepper
6 Cups of Chicken Broth
1 Tablespoon of Ghost or Reaper (Depending on how hot you want it)
Directions:
Place large saucepan on the stove top on medium heat
Add all wet ingredients to pan and stir
Add all dry ingredients
Pull chicken pieces with a fork from whole chicken and add to pot
Stir and allow chili to simmer on medium low for 50 minutes
During last 10 minutes of cook time, cut ghost or reaper peppers into the pot
Use discretion and taste chili while adding in peppers to achieve your perfect spice level
Enjoy
