What you need

  • 1 lb. ground turkey, or ground lean beef, or sirloin beef cut into ¼” cubes, or chicken breast cut into ¼” cubes
  • 2 large onions (chopped)
  • 3-4 level tsp. of minced garlic
  • 2 8 oz. cans of tomato sauce
  • 1½ cups water
  • 2 15 oz. cans of pinto beans
  • 1 tsp. cumin
  • 1 tsp. oregano
  • ½ tsp. salt
  • 2 tbsp. cornstarch
  • ¼ cup water
  • ½ cup Buffalo Style Wing It® sauce

How to make

Heat a large stock pot or Dutch oven over medium-high heat. Spray with vegetable spray. Add meat to the pan and sauté until no longer pink, about 4-5 minutes. Pour meat into a strainer or colander. Drain and set aside.

Spray the same pan with vegetable spray and heat over medium-high heat. Add onions and sauté until translucent, about 2-to 3 minutes. Add meat, tomato sauce, 1½ cups water, and garlic. Simmer, partially covered, about 20 minutes.

Add beans, cumin, oregano, salt, and Buffalo Style Wing It® Sauce, then stir. Partially cover and simmer for about 30-40 minutes. Combine ¼ cup of water and cornstarch in small bowl until smooth. Add to the chili mixture and cook for another 3-4 minutes, or until desired consistency.

For that four-alarm heat, add more Wing It® to taste.

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