Manly Manny’s Chili is an Allergy-Friendly Favorite from Rachael Ray


This recipe and photo for Manly Manny’s Chili was shared with us by Cate O’Malley from her Get Your Grill On days.  She posted it in honor of National Chili Month in October, but it had been a family favorite for quite some time.

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.

Manly Manny's Chili Recipe is an Allergy-Friendly Family Favorite from Rachael Ray. Dairy-free, gluten-free, nut-free, optionally soy-free.

Special Diet Notes: Manly Manny’s Chili

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, and optionally soy-free. Be sure to choose a broth, bbq sauce, and hot sauce that meet your dietary needs.

Manly Manny's Chili
Prep time
Cook time
Total time
The original recipe is from Rachael Ray's collection, and is named after her brother, Manny. We've adapted it ever so slightly.
Recipe type: Entree
Cuisine: American
Serves: 6 servings
  • 2 tablespoons oil (your favorite type for cooking)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1½ lbs ground sirloin
  • Montreal Steak Seasoning or coarse salt and black pepper, to taste
  • ½ bottle beer (6 ounces)
  • 1 (14-ounce) can beef broth
  • 1 (6-ounce) can tomato paste
  • 2 to 3 tablespoons smoky BBQ sauce
  • 3 tablespoons Frank’s Red Hot sauce
  • 1½ tablespoons dark chili powder
  • 1 tablespoon ground cumin
  • Chopped raw onions, dairy-free cheese or sour cream alternative, for garnish (optional)
  • Corn tortilla chips, for dipping
  1. Heat the oil in a deep pot over medium-high heat. Add the onions and garlic and saute for 3 to 5 minutes, or until the onions are soft.
  2. Add the ground beef and saute for another 3 to 5 minutes.
  3. Season the meat and onions lightly with Montreal seasoning or salt and pepper.
  4. Add the beer and let it cook until reduced by half.
  5. Stir in the broth, paste, smoky BBQ sauce, hot sauce, chili powder, and cumin. Reduce the heat to medium low and simmer the chili for 10 minutes.
  6. Serve with your garnishes of choice and chips.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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