Trisha Yearwood & Kelsea Ballerini Make Hot Chicken Chili | Trisha's Southern Kitchen

Trisha and guest Kelsea Ballerini test their heat tolerance with Nashville-inspired spicy chili 🔥 Get the recipe ▶ http://foodtv.com/3axrdWN Subscribe to Food Network ▶ http://foodtv.com/YouTube Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Hot Chicken Chili RECIPE COURTESY OF TRISHA YEARWOOD Level: Easy Total: 45 min Active: 45 min Yield: 4 to 6 servings Ingredients 1 cup vegetable oil 3 tablespoons cayenne pepper 2 tablespoons brown sugar 1 teaspoon paprika 1 teaspoon garlic powder 2 teaspoons kosher salt 2 carrots, diced 1 yellow onion, diced 2 pounds ground chicken Two 15.5-ounce cans cannellini beans, rinsed and drained One 14-ounce can diced tomatoes 2 teaspoons hot sauce 1 cup chicken stock 1 cup sour cream 1/4 cup chopped pickles, for garnish Directions Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes. Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes. Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TrishaYearwood #Chili #TrishasSouthernKitchen #FoodNetwork Trisha Yearwood & Kelsea Ballerini Make Hot Chicken Chili | Trisha's Southern Kitchen | Food Network https://www.youtube.com/watch?v=3TXVOKwpPvc&feature=youtu.be