Alabama

White Sauce BBQ Chili

A Southern twist on classic chili, featuring Alabama's famous tangy white BBQ sauce made with mayonnaise and vinegar. Loaded with smoked chicken and creamy beans, this unique chili celebrates the Heart of Dixie's barbecue heritage.

⏱ Total 1hr 15min 🍴 Serves 8 🌶 Mild Heat 🍖 Chicken

Equipment Needed

🍲 Dutch Oven
🥣 Mixing Bowls
🥄 Cutting Board
🔪 Sharp Knife
🥄 Wooden Spoon

Instructions

1

Make the white sauce: In a medium bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, black pepper, and salt until smooth. Cover and refrigerate while you prepare the chili.

2

Season the chicken: Pat chicken thighs dry and season generously with salt, pepper, smoked paprika, and cumin on both sides.

3

Sear the chicken: Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs and sear until golden brown, about 4-5 minutes per side. Remove and set aside.

Tip: Don't move the chicken while searing - let it develop that beautiful golden crust for maximum flavor.
4

Saute aromatics: In the same pot, add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.

5

Build the chili base: Add chicken broth, green chiles, remaining cumin, paprika, and cayenne. Stir to combine, scraping up any browned bits from the bottom of the pot.

6

Simmer with chicken: Return the seared chicken to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is cooked through and tender.

7

Shred the chicken: Remove chicken from pot and shred using two forks. Return shredded chicken to the pot along with the drained white beans.

8

Add the white sauce: Stir in about 3/4 cup of the white BBQ sauce into the chili. Reserve remaining sauce for drizzling on top. Simmer for another 10 minutes.

Tip: Add the sauce gradually - you can always add more, but you can't take it away!
9

Adjust seasoning: Taste and adjust salt, pepper, and vinegar as needed. The chili should have a pleasant tangy kick balanced with smoky richness.

10

Serve: Ladle into bowls and drizzle with remaining white sauce. Garnish with fresh parsley and red pepper flakes. Serve with warm cornbread on the side.

💡 Alabama Chili Tips

  • Use smoked chicken: For an even more authentic BBQ flavor, use leftover smoked chicken or smoke the thighs on a grill first.
  • Make sauce ahead: The white sauce actually tastes better after sitting overnight - the flavors meld beautifully.
  • Decatur style: This chili pays homage to Big Bob Gibson Bar-B-Q in Decatur, Alabama, where white sauce was invented in 1925.
  • Creamy variation: Add 1/2 cup of heavy cream for an even richer, creamier texture.
  • Spice it up: Northerners might find this mild - feel free to add more cayenne or hot sauce to taste.
  • Perfect pairing: Serve alongside traditional Alabama cornbread or buttermilk biscuits.