Soups & Stews
Atlanta Bread Company's signature chicken chili delivers smoky, spiced depth that warms the soul and satisfies any crowd. This recipe captures the restaurant's legendary texture—tender chicken, hearty beans, and a rich broth that simmers with Southern comfort.
The secret lies in slow-cooked flavors and a blend of spices that create that signature depth without overpowering the natural taste of the ingredients.
The process starts with sautéing aromatic spices in rendered fat until fragrant, then building layers of flavor by adding chicken and vegetables. A blend of beans and broth creates the perfect hearty base, while a final touch of tomato paste deepens the color and richness.
This chili isn't just a meal—it's an experience that brings the warmth of Atlanta's kitchen to your own.
By the time it's done, you'll have a pot of hearty, smoky chili with tender chicken, perfectly seasoned beans, and a broth so rich it invites seconds. The texture is what sets this apart—creamy yet substantial, with each spoonful delivering that perfect balance of spice and comfort.
Serve it with cornbread and pickles for the full Southern experience.
This recipe scales beautifully for gatherings, freezes well for future meals, and tastes even better the next day as the flavors meld. Whether you're feeding a family or hosting a game day, this chili will be the star of your table. Let's get cooking!
Ingredients for atlanta bread company chicken chili
Sixteen ingredients for a chili that tastes like Atlanta's soul food tradition.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs, Bone-In 🍗 | 2 ½ lb | Skin-on for richer flavor |
| Black Beans, Dried 🌱 | 1 cup | Soaked overnight for best texture |
| Kidney Beans, Dried 🌱 | 1 cup | Soaked overnight for best texture |
| Chicken Broth, Low-Sodium 💧 | 4 cups | Homemade or high-quality store-bought |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube or canned |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Lard or Bacon Fat 🥓 | 3 tbsp | Rendered from bacon or store-bought |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety for depth |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Paprika, Smoked 🌶️ | 1 tbsp | Adds signature smoky aroma |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper, Freshly Ground 🌶️ | ½ tsp | For subtle heat |
| Bay Leaf, Dried 🍃 | 1 whole | For aromatic depth |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat preference |
The chicken thighs are non-negotiable here—skin-on, bone-in for that rich, smoky flavor you can't get from breasts. Look for free-range at Whole Foods or grab a family pack at Kroger for the best value. The dried beans? Bob's Red Mill has the best quality, but any dried variety works if you soak them overnight. For the broth, Pacific Foods or homemade is worth the splurge—low-sodium lets you control the salt. The lard or bacon fat is what gives this chili its signature depth—don't skip it. If you're bacon-fat shy, render some from thick-cut bacon and strain it.
No lard? Olive oil or bacon grease works in a pinch, though the flavor won't be quite the same. Swapping smoked paprika for regular? Add an extra 1/2 tsp to compensate. The beans can be canned (drained and rinsed) if you're short on time, but dried gives that authentic texture. Fresh garlic is ideal, but jarred minced works at half the amount if you're in a rush. For heat, reduce cayenne to 1/4 tsp if you're sensitive to spice. The tomato paste? Trader Joe's squeeze tubes are perfect—they keep forever and make measuring a breeze.
This chili tastes even better the next day as the flavors meld. Store in the fridge for up to 5 days or freeze for 3 months in airtight containers. I always double the batch—one pot for dinner, one for lunches. The beans get even creamier after chilling, and the broth develops that rich, smoky depth. Leftovers reheat beautifully on the stove with a splash of broth to loosen everything up. Serve with warm cornbread to soak up every last drop of that smoky goodness.
Why You'll Love This Recipe
- Foolproof Simplicity: I swear by this recipe because it’s the kind of dish that forgives you for everything. Bone-in chicken thighs? Toss them in, skin and all, and let the slow simmer do the work—no peeling, no fuss. The dried beans just soak overnight (or even same-day if you’re in a rush), and boom, you’ve got a hands-off pot that tastes like it simmered all day.
- Deep, Smoky Richness: That tomato paste isn’t just there to thicken—it’s the secret weapon. Combined with the low-sodium broth and the dark, earthy beans, it builds a flavor so bold it sticks with you. Honestly, the first time I made it, I kept going back for seconds just to taste that perfect balance of savory and slightly sweet.
- Weeknight to Potluck Hero: This chili works everywhere. Too tired for dinner? It’s your new weeknight staple. Hosting a game day? Double the batch and bring it in a slow cooker—no one will guess it’s not homemade. My roommate’s a picky eater, but even he asks for this one. (Yes, even on a Tuesday night.)
- Budget-Friendly Leftovers: Between us, this recipe is my wallet’s best friend. Chicken thighs are cheap, dried beans last forever, and the broth stretches like magic. Make a big pot, and you’ve got lunch for three days—no sad, wilted salads here. I’ll be real: I’ve reheated this chili so many times, I’ve lost count, and it’s still the star of my meal prep.
Step-by-step instructions for Atlanta Bread Company-inspired chicken chili
This chili delivers that signature Atlanta Bread Company smoky depth with tender chicken and hearty beans.
Prepare the Chicken and Beans for Maximum Flavor
Start by soaking the 1 cup black beans and 1 cup kidney beans overnight in separate bowls of water. This ensures they cook evenly and maintain their texture. In the morning, drain and rinse them thoroughly under cold water to remove any excess starch.
Pat the 2.5 lb chicken thighs dry with paper towels—this helps create a better sear later. Season them generously with 1.5 tsp salt, 0.5 tsp black pepper, and 1 tbsp smoked paprika. Let them sit at room temperature for 30 minutes while you prep the other ingredients. This step guarantees even cooking and deeper flavor penetration.
Build the Chili Base with Rich, Smoky Aromatics
Heat the 3 tbsp lard or bacon fat in a large Dutch oven over medium heat. Add the diced yellow onion and cook for 5 minutes until softened and translucent. Add the 6 minced garlic cloves and cook for another 1 minute until fragrant—don't let it brown or it'll turn bitter.
Stir in the 2 tbsp chili powder, 1 tbsp ground cumin, and 0.25 tsp cayenne pepper, toasting the spices for 30 seconds to deepen their aroma. Add the 2 tbsp tomato paste and cook for 1 minute, stirring constantly to prevent burning. This spice blend forms the chili's soulful foundation.
Brown the Chicken and Create the Chili Foundation
Working in batches if needed, add the seasoned chicken thighs to the Dutch oven, skin-side down. Sear for 4-5 minutes until golden brown on both sides. Remove the chicken and set it aside temporarily—you'll return it later.
Pour in the 4 cups chicken broth and add the 1 whole bay leaf. Bring to a gentle simmer, then add the drained beans. Return the chicken to the pot, skin-side up. Cover and simmer on low heat for 45 minutes, stirring occasionally. You'll notice the chicken breaking down slightly—that's perfect for tender, pull-apart texture.
Simmer to Perfect Depth and Texture
After 45 minutes, remove the chicken and shred it using two forks directly in the pot. Discard the bay leaf and return the shredded chicken to the chili. Simmer uncovered for another 30-45 minutes until the beans are tender and the broth has reduced slightly, creating a thick, hearty consistency.
Taste and adjust seasoning—you might need a pinch more salt or cayenne to reach your preferred balance. The chili should have a rich, smoky depth with tender chicken and beans that hold their shape. Let it sit off heat for 10 minutes before serving to allow flavors to meld completely.
Pro Tips For Making Atlanta Bread Company Chicken Chili
- CRISP THE SKIN FIRST: Pat those bone-in chicken thighs dry with paper towels before browning—wet skin won’t crisp, and you’ll end up with sad, greasy thighs instead of the caramelized crust this chili needs. I learned this the hard way after making chili with skin-on thighs that just absorbed broth like a sponge. High heat, 5-6 minutes per side, until golden. Don’t rush it—this is where the flavor hides.
- SOAK BEANS OVERNIGHT: Skip the quick-soak hack for this chili. Dried black and kidney beans need at least 8 hours in water (or overnight) to soften properly—rushing them means they’ll stay chalky and split while cooking. Drain and rinse before adding them to the pot, or you’ll muddy the broth with excess starch. Trust me, your future self will notice the difference when the beans break down into creamy, tender perfection.
- BROWN THE TOMATO PASTE: Don’t just dump that tomato paste into the pot like it’s an afterthought. Heat it in the same pan you browned the chicken for 2-3 minutes until it darkens slightly—this deepens the flavor and prevents a metallic taste. A splash of broth helps it blend smoothly, but don’t over-dilute it. This step makes the chili taste like it simmered all day, not 30 minutes.
- SIMMER LOW AND LONG: The Atlanta Bread Company chili isn’t a quick weeknight meal—it needs 2-2.5 hours of gentle simmering at a true low heat (think small bubbles, not a rolling boil). Skim the foam off the top after the first 30 minutes, or you’ll end up with a greasy surface. The longer it cooks, the deeper the flavors meld, and the beans actually get tender. Yes, it’s tempting to speed it up, but patience here is non-negotiable.
Wine and beer pairings for this dish
Southern Comfort Wines
For this rich, smoky chili, I reach for Moscato d'Asti—its light sweetness and citrus notes cut through the bold flavors beautifully. The 5% alcohol content makes it perfect for sipping alongside chili without overpowering the meal.
A chilled glass of this Italian white wine adds a refreshing contrast to the hearty dish. 🍷
Another Southern favorite is Georgia Pinot Noir—local and approachable with its berry and vanilla notes. The 12-13% alcohol pairs well with the chili's depth, while the smooth tannins complement the tender chicken. I always keep a bottle of Sperry Vineyards on hand for chili nights.
Craft Beer Pairings
A crisp Southern-style lager like Atlanta Brewing Company's Southern Belle is my go-to. The 4.8% ABV and subtle caramel notes enhance the chili's smokiness without competing. The light body cleanses your palate between bites, making each spoonful taste fresh. 🍺
For a bolder option, try a wheat beer like Dogfish Head's Mango Haze. The 5.5% ABV and tropical fruit flavors create a surprising but delightful contrast to the chili's earthy spices. The effervescence also helps balance the richness.
Non-Alcoholic Options
For a refreshing non-alcoholic pairing, I mix sparkling apple cider with a splash of ginger beer. The effervescence and slight tartness complement the chili's smoky depth while adding a festive touch. Serve chilled in a mason jar for that Southern homestyle vibe. 🍏
Another crowd-pleaser is hibiscus iced tea—brewed with 2 hibiscus flowers per cup and sweetened lightly with honey. The tart, cranberry-like flavor balances the chili's richness, and it's naturally caffeine-free. Serve over ice with a lemon wedge for garnish.
Regional Beer Adaptations
In Texas, swap the lager for a Shiner Bock—its malty sweetness and 6.2% ABV stand up to the chili's bold spices. The caramel notes enhance the smoky depth, while the slight bitterness keeps things balanced. 🍻
For a Carolina twist, try a Duke's Mayflower IPA—the 6.5% ABV and citrusy hops cut through the chili's richness. The hoppy finish also cleanses your palate, making each bite feel fresh. It’s a great choice for those who prefer a bit more bite in their drinks.
Nutrition facts
Frequently asked questions
Can I make this chili with canned beans instead of dried?
Yes, you can absolutely use canned beans for convenience! Use 2 (15 oz) cans each of black beans and kidney beans, drained and rinsed thoroughly. For the best texture, add them during the final 30 minutes of simmering instead of at the beginning. This helps maintain their shape and prevents them from becoming too soft.
How can I adjust the spice level for kids or sensitive palates?
Start by reducing the cayenne to 1/4 tsp or omit it completely. For extra mildness, set aside a portion before adding the spices, then blend in 1/2 cup plain Greek yogurt or 1/4 cup sour cream at the end. This creates a creamy, cooling element that balances the heat without altering the chili's core flavor.
What's the best way to reheat leftovers?
Reheat gently on the stove over low-medium heat with a splash of broth or water to restore moisture. Stir frequently to prevent sticking, and cover the pot to retain heat. For microwave reheating, use a microwave-safe bowl and heat in 1-minute intervals, stirring between each, until warmed through. Never reheat to a boil.
Can I substitute chicken thighs with another protein?
For a beef version, use 2 lbs beef chuck cut into chunks—it needs 10 extra minutes of simmering. For pork, 2 lbs pork shoulder works beautifully, though it may need 15 extra minutes to tenderize. If using chicken breasts, marinate them in 1 tbsp lime juice and 1 tsp smoked paprika for 30 minutes before cooking to prevent dryness.
Why does my chili taste too salty?
If your chili tastes too salty, add 1/2 cup plain Greek yogurt or 1/4 cup sour cream to dilute the salt while adding creaminess. For a more dramatic fix, stir in 1/2 cup unsalted tomato sauce or 1/4 cup unsalted chicken broth. Simmer for 5 minutes to let flavors meld, then taste again and adjust if needed.