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:).)

Ingredients:

• 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)

Directions:

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.

Part of Real Food Wednesday, Pennywise Platter, and Fight Back Friday.