Total Time
30mins
Prep 0 mins
Cook 30 mins

I got the original recipe from Rachael Ray. I made a few changes based on how I cook. I usually double this for our large family, but do not double the broth. We like to use a honey beer also. My husband likes his chili real spicy and the children do not, so the optional Tabasco sauce is there. I just put in 2 glugs of the BBQ sauce, I do not measure much of this recipe!

Ingredients Nutrition

Directions

  1. Heat oil in deep pot. Add onions and garlic; saute 3 to 5 minutes, stirring frequently.
  2. Add beef and brown, another 3 to 5 minutes. Season lightly with Montreal seasoning or salt and pepper. Add beer and let it reduce by half.
  3. Stir in broth, pate, chili powder, cumin, barbecue sauce. Reduce heat to medium low and simmer 10 minutes.
  4. Top with cheddar cheese. Serve with corn chips. Add hot Tabasco to make super spicy.