Reviewed: May 21, 2012

This is the best Chili I have ever made, but I did cut back on the chili powder.

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bellinje

Cooking Level: Intermediate

Reviewed: May 15, 2012

This was a nice change of pace. I opted to turn it into a crock pot recipe by tossing everything into the crock pot, along w/2 BLSL chicken breasts (which I pulled and shredded when they were done). Mr. LTH is a sissy when it comes to spice, so I decreased the chili powder to 3 T and a little less Frank's. I love spice and this was still spicy enough for me and Mr. LTH just deemed it "very good". I subbed diced tomatoes for one of the cans of sauce to give it more texture and left out the celery per personal preference. Thanks for the recipe, Lisa!

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Reviewer:

lovestohost

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Cooking Level: Intermediate

Reviewed: Mar. 28, 2012

Entered this recipe into chili competition at work and won first prize. Great recipe.

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Reviewed: Mar. 12, 2012

This chicken chili was a HUGE hit at our fire department chili feed! I don't think I could ever make any other chili recipe besides this one. Not for the faint of heart. thank you for sharing your recipe!

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MaryP

Reviewed: Feb. 27, 2012

I won a chili cook-off at work with this recipe. This is really good. I used a 28 oz. can of crushed tomatoes and less tomato sauce to make it thicker. I also added black beans and used shredded chicken instead of ground chicken. Wonderful chili flavor with a nice kick. If you want to make it hotter or more of a traditional "buffalo" flavor, then add more Frank's and less Chili powder. However, it's wonderful as written.

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jmweaver78

Reviewed: Feb. 15, 2012

I did not care for this recipe.

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melamihalil

Reviewed: Feb. 12, 2012

Good but not the best chili recipe I've had. Also, I was hoping the buffalo sauce flavor would come threw more.

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Reviewer:

Gavin

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: Jan. 21, 2012

Quite spicy and delicious! Used diced chicken breast instead of ground chicken and added more veggies too. Will deficitely make again.

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Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

Reviewed: Jan. 20, 2012

This was pretty good chili for a change. Not too spicy. The only change i made was to use rotel tomatoes because that is all I had on hand. Will make again as a healthy chicken chili.

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Reviewer:

danelle

Reviewed: Jan. 5, 2012

Made this last night to try and use up some buffalo wing sauce that I didn't want to let go bad. No one in my family is a big fan of the "buffalo" flavor but I figured I'd go for it anyways. Besides being afraid that it would taste TOO much like buffalo sauce I was also worried (based on other reviews) that it'd be too spicy or taste too much like it's tomato base. None of these concerns were a problem because I can't even describe what this chili tasted like. The only thing I did differently was use 1 1/2 lbs boneless chicken breast cut into cubes instead of ground. Otherwise everything else was there in the amounts described and the result didn't have an overwhelming taste of any of the ingredients...it just was. If that makes any sense. The chili was okay, but I like traditional chili too much to ever make this instead.

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