Reviewed: Nov. 1, 2009

Great recipe. We aged it a day before serving, it had just the right amount of heat. It seemed a little dry so we added an additional can kidney bean undrained. This is definately a repeater.

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LoveIsTheAnswer

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Reviewed: Oct. 29, 2009

This was great chili! I used chipolte chili powder and it came out smoking hot! Next time I might tone that down a little bit. I used about a cup of Frank's and a few more shakes on the top at the end. I also subbed one can of diced toms for one of the cans of tom sauce because of what i had on hand. Will make this again! Thanks

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SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Oct. 17, 2009

I couldn't wait to make this and I was not disappointed! I upped the Franks Red Hot to one cup and also added a bunch of chopped veggies (onions, green pepper, red pepper). Next time we have a chili cook off at my office I'm going to make this recipe. It is delicious!!

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MIKALA79

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Reviewed: Oct. 6, 2009

This soup was incredibly interesting and tasty. Firstly, I tripled the hot sauce and added approx. 1tsp. cayenne pepper (I'm a spicy person!) At first when I tasted it before it had simmered for few hours I was incredibly skeptical. It tasted ENTIRELY too salty. However, after those few hours that it simmered, I served it topped with shredded cheddar cheese and a dollop of sour cream and it was delectable! Great recipe!

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AmyG

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Reviewed: Aug. 10, 2009

This is an amazing alternative chili recipe. Like some of the others, I had a very pre-conceived notion of how this would taste before I tasted it, and the flavor was not what I was expecting. That does not mean, however, that this is not a 5 star recipe. I used 3/4 cup of Frank's Wing Sauce, and I will probably double it the next time I make this chili. But keep in mind, this IS a CHILI recipe, and should also tast like chili, not just a hot wing. I thought the submitter came up with a wonderful balance between the traditional taste of chili, and the lingering heat and flavor from a hot wing. Thanks alot for the submission.

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jjm1982

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

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Reviewed: Jul. 24, 2009

Good, but not as spicy as I thought it would be. I would make it again, but add more wing sauce for my taste. Thanks for the recipe.

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Modern Day Nomad

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

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Reviewed: Jul. 24, 2009

I love this chili and have made it many times, always with rave reviews. For the meat, I have mixed it up a bit and have used turkey as well as beef. This would also work well with soy "meat." The only changes I have made are in terms of spiciness. I like my chili spicier than this recipe calls for, so I add a bit more hot sauce and chili pepper and I also get the diced tomatoes that have jalapeno in them. When I eat the chili, I also like to sprinkle cheese and cut onions on the top and top it all with a dollop of sour cream. I also love to put this chili on top of spaghetti. Very versatile!

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jbrahman

Home Town: Lake City, Florida, USA

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Reviewed: Jul. 5, 2009

First - let me say that this is really delicious! Everyone who tried it loved it. I had two different recipes I was using and took some ingredients from each recipe. I did not use any butter, used 2 T. olive oil. I did not use chili powder or ground cumin, just used 1 T. smoked paprika. Used 1 can chicken stock, used X-tra hot Frank's Buffalo Wing Sauce, 1 can tomato sauce and 1 can Mexican Stewed tomatoes. This is so easy to make and very tasty. Everything else was the same. Will definitely make again.

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Cora

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Reviewed: Jun. 17, 2009

Slow cooker adaptation: I did step 1 in a large skillet, then threw everything in the crockpot on High for 4 hours. Low for about 7 hours would probably be good too. The volume is large, so if you have a smaller crockpot, you may want to cut back on the serving size. The end product was a bit soupy for my taste, so next time I will thicken it up a bit by reducing the amount of tomato sauce. A keeper!!

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KatieW9908

Cooking Level: Intermediate

Home Town: Kennett Square, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 30, 2009

This chili was excellent! I used 1 can of kidney beans and 1 can of refried beans, which thickened it up a bit. I also added a can of diced tomatoes in lieu of some of the sauce. Very good recipe.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: May 20, 2009

Yum, this is really good! I made it using 1 lb ground turkey and 1 lb rehydrated TVP instead of chicken, and with black and pinto beans instead of kidney beans. Turned out very thick and hearty. Thanks!

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Rachel

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Reviewed: May 2, 2009

Pretty good chili (if I do say so myself!)!!! Made this a day ahead so that my bf and I could have an already prepared meal the following night. I also wanted to give all of the spices a chance to "blend" overnight - chili tastes much better the day after it is prepared. My bf liked this (I'm shocked - he likes his chili HOT, HOT, HOT!!!) and said that it would be 5 star quality WITHOUT the beans (but he doesn't care for beans). I liked this, but as other reviewer's warned, it does not taste like buffalo wings at all (which I was hoping for...). I even upped the hot wing sauce to 3/4 c. (I wanted to clear out the bottle I had in the fridge). I think the next time I make this, I will add a LOT more wing sauce, maybe even a hotter variety than Frank's. This goes great with crumbled blue cheese on top as a garnish (makes it actually mimic the taste of buffalo wings - try it!). Served with carrot / celery sticks and blue cheese dressing on the side. I can imagine this being perfect for kiddos if you cut back on the spices a bit - and what a great way to "sneak" some veggies into their diet!!! Thanks for sharing :)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Apr. 18, 2009

Thanks for a great recipe Lisa! I found it to be very tasty. It did not remind me of buffalo chicken however.I didn't use Frank's wing sauce but a much hotter type instead. What can I say I love heat!! I believe that ones choice of sauce will change the whole dynamic of the outcome. Also, as I do anytime I make chili, I made it a day ahead of time so that the flavors would have overnight to meld. I will certainly make this again and experiment with different hot sauces.

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Dave M

Cooking Level: Intermediate

Living In: Warren, Michigan, USA

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Reviewed: Apr. 16, 2009

Living my whole life in Buffalo, this was right up my alley! We loved it. I did make a few small changes, used boneless chicken instead of ground, used half of the chili powder, no cumin, and 2/3 cup buffalo sauce. And I did it in the crockpot. Great Recipe!

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Kristie

Cooking Level: Expert

Home Town: Lancaster, New York, USA

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Reviewed: Mar. 31, 2009

I made this for my fiance, who loves anything and everything with Frank's in it. He loved it! I followed the recipe as written except for increasing the Frank's. I actually probably quadrupled the amount of buffalo sauce (he has some crazy high tolerance for spice)... I just slowly added it until the spice was way too much for me, then I knew it would be perfect for him. He said it had the perfect flavor and that it was 5 stars all the way. Thank you, I'll use this recipe again! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Mar. 10, 2009

So I thought this chili recipe was great. Although I had hoped it would taste more like buffalo chicken. I made this a second time, playing with the ingredients a little. I used regular chicken breasts and cut them into small pieces. Instead of using olive oil i used cooking spray and only 1 tbsp. butter. I then reduced the amount of cumin and chili powder so that it would not overpower the buffalo taste. Tasted more like what i was expecting from the title. If it is still a little too spicy, add a little bit of ranch to cool it down.

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wakechick25

Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

Living In: Chandler, Arizona, USA

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Reviewed: Mar. 1, 2009

This is a good alternative to beef chili, but needs some work. I just won best overall at a chili cookoff at work, which surprised me a little. Next time, I will use shredded chicken as well for a different texture and thicken it a bit. This was a bit runny. Plus, it is a little too tomatoey. I also added more heat by adding diced jalapenos. I will make it again, but work with it to try to make it taste more like buffalo chicken.

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chynook73

Cooking Level: Intermediate

Home Town: Nanty Glo, Pennsylvania, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Feb. 22, 2009

Very hearty and tasty way to prepare a healthier chili. It was great but didn't remind me of Buffalo Chicken flavor. I will make it again, but use more Wing sauce and less cumin and chili powder.

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StandingH20

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Reviewed: Feb. 18, 2009

My husband and I agreed this was just okay. It has a very strong tomato sauce flavor which overpowers the buffalo sauce flavor. The spices don't seem to blend just right and between the tomato sauce and the cumin combined, it tastes slightly sweet. I probably won't make this one again.

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Carrie

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Reviewed: Feb. 10, 2009

I think it's great! I listened to other reviewers and added less heat to start with which worked out perfect. I don't like things too spicy and I have kids eating it. I let it simmer longer at a low heat than what the recipe states as well... yum!

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Kellie

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

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