Sunday, December 12, 2010

Buffalo Beef Chili

I'm a big fan of Frank's red hot sauce.  I use it on chicken, beef, pretty much whatever (I know, call me weird!).  When I stumbled across this recipe from Rachel Ray for Buffalo Chicken Chili, I just knew I had to try it!  Problem was, I didn't have several of the ingredients (chicken, tomato sauce).  So, here's my adaptation.  If I would have had other veggies in my fridge (bell peppers, etc.), they would have also gone in the mix. (Not my finest hour as a photographer, sorry:).)

  • 2 Tbs ghee (I think I could have used a little less and been as happy)
  • 2 pounds ground beef
  • 1 carrot, peeled and diced
  • 1 large onion, chopped
  • 3 ribs celery, chopped
  • 5 large cloves garlic, diced
  • 1 Tbs paprika
  • 1 bay leaf
  • 2 cups chicken (or beef) stock
  • 1/4 to 1/2 cup hot sauce (I used 1/2 cup Frank's Red Hot Sauce)
  • 1 15-oz can diced tomatoes & green chile (I used Muir Glen)
  • 2 Tbs tomato paste (as a thickener)
  • Salt and pepper (if needed)
  1. Place large pot over medium-high heat and add ghee.
  2. Once melted, add the ground beef.  Cook until browned, about 5-6 minutes.
  3. Add carrot, onion, celery, garlic, paprika, and bay leaf.  Cook, stirring frequently, about 3-4 minutes.
  4. Add the stock, hot sauce, and tomatoes.  Bring to a simmer.
  5. Simmer for about 15 minutes to let sauce reduce and bring flavors together.
  6. Remove bay leaf.
  7. Taste.  Adjust seasonings if necessary and serve.


  1. This looks like a great Chili. Thank you for sharing it and you have a great week!

  2. Fabulous! A no bean chili...gotta try it.

  3. WOW!!! My family and I just started Paleo! I am glad I have found your blog from Pennywise Platter!!! I will be back!