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)
- Place large pot over medium-high heat and add ghee.
- Once melted, add the ground beef. Cook until browned, about 5-6 minutes.
- Add carrot, onion, celery, garlic, paprika, and bay leaf. Cook, stirring frequently, about 3-4 minutes.
- Add the stock, hot sauce, and tomatoes. Bring to a simmer.
- Simmer for about 15 minutes to let sauce reduce and bring flavors together.
- Remove bay leaf.
- Taste. Adjust seasonings if necessary and serve.