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.