Reviewed: Nov. 22, 2009

Made this for my husband and stepson(chilihead) nad we all loved it. Not heavy feeling like beef chilies can be. I added 1/2 a red bell pepper. And cut the Franks down to 1/4c. for those of us who like to make our chili as hot as we like. Served it with sour cream,rice,cheddar and cornbread. This is a keeper.

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limomma44

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Reviewed: Nov. 18, 2009

I tried this recipe and entered it into my men's ministries annual Chili Cookoff and took 2nd (actual tied for 1st) It was a BIG HIT! I followed the adive of other reviewers and double the Rd Hot, which mad it hot but not TOO HOT! Vry flavorful! Last yar I ntrd th Hiawian Chili and took 2nd, next year I may combine the two to come up with a sweet hot flavor!

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Steve

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Reviewed: Nov. 11, 2009

I made this a few weeks ago and loved it. Who would have thought chili with chicken would be good? It was amazing. I doubled the serving size to 20 to fit into a large crock pot. It is a tight squeeze so you may only want to make a serving size of 15 in it. Love the recipe. You must try it to appreciate it

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luby1901

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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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Buffalo Chicken Chili

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