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.
Manly Mannys Chili (Egg-Free, Gluten-Free, Nut-Free, Soy-Free)
Prep time
Cook time
Total time
Recipe courtesy of Rachael Ray
Author: Alisa Fleming
Serves: 6
Ingredients
- 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
- ½ 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
Instructions
- 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.
- Serve with shredded smoked cheddar cheese and chopped raw onions and corn chips.
Notes
Be sure to check any processed ingredients for allergens with respect to your own diet
