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Cate O'Malley, Get Your Grill On - When I heard that October was National Chili Month and we would be doing a week’s worth of chili recipes here on Get Your Grill On, I instantly knew what recipe I would contribute - Rachael Ray’s Manly Manny’s Chili (named for her brother, Manny). We’ve been making this recipe for a few years now and love the subtle smoky taste it imparts. Of course, being a Rachael Ray recipe, true to form, it goes from kitchen to mouth in 30 minutes and is a delicious way to kick off the Fall season. [Be sure to check any processed ingredients for allergens with respect to your own diet]
Manly Manny’s Chili
Recipe courtesy of Rachael Ray
Makes 2 quarts, up to 6 bowlfuls - 2 tablespoons corn or vegetable oil
- 1 large onion, chopped fine
- 4 cloves garlic, minced
- 1-1/2 lbs ground sirloin
- Montreal Steak Seasoning or coarse salt and black pepper, to taste
- 1/2 bottle beer (6 oz)
- 1 can (14 oz) beef broth
- 1 can (6 oz) tomato paste
- 1-1/2 tablespoons dark chili powder
- 1 tablespoon ground cumin
- 2 oz smoky BBQ sauce
- 2 oz Frank’s Red Hot or other cayenne pepper sauce (about 3 tablespoons)
- chopped raw onions, for garnish (optional)
- Corn tortilla chips, for dipping
Heat oil in a deep pot over medium-high heat. Add onions and garlic and saute 3-5 minutes, stirring frequently, till onions are soft. Add ground beef and brown, another 3-5 minutes. Season meat and onions lightly with Montreal seasoning or salt and pepper. Add beer and let it reduce by half. Stir in broth, paste, chili powder, cumin, smoky BBQ sauce and cayenne pepper sauce. Reduce heat to medium low and simmer 10 minutes. Servie with shredded smoked cheddar cheese and chopped raw onions and corn chips.
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