Rachael Ray

Roasted Poblano Steak Chili

{"handle":"roasted-poblano-steak-chili","title":"Roasted Poblano Steak Chili","seoTitle":"Roasted Poblano Steak Chili","ingredients":"

  • 4 poblano peppers
  • 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
  • Salt and freshly ground black pepper
  • 2 1/2 pounds sirloin shell steak, trimmed, thinly cut and chopped into bite-size pieces
  • 1 large red onion, chopped
  • 4-5 cloves garlic, chopped
  • 2 tablespoons (about a palmful) chili powder
  • 1 tablespoon (about a palmful) cumin
  • 1 tablespoon (about a palmful) ground coriander
  • 1 teaspoon smoked sweet paprika
  • 1 bottle Negro Modelo beer
  • 1 28-ounce can fire-roasted tomatoes
  • Zest and juice of 1 lime
  • 1/2 pound manchego cheese
  • 3 scallions, finely sliced

","preparation":"

Preheat broiler to high.\n\nTo roast the poblano peppers, drizzle them with EVOO, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side.

Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes.

After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.\n\nWhile the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons EVOO, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side.

Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.

Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes.\n\nTo serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.

","tags":"beef,broil,brunch,chili,dinner,lunch,sauté,simmer,soups and stoups,vegetables","publishDate":"2007-09-07T07:00:00Z","status":"Publish","author":"rachael-ray","image":false}

Ingredients

  • 4 poblano peppers
  • 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
  • Salt and freshly ground black pepper
  • 2 1/2 pounds sirloin shell steak, trimmed, thinly cut and chopped into bite-size pieces
  • 1 large red onion, chopped
  • 4-5 cloves garlic, chopped
  • 2 tablespoons (about a palmful) chili powder
  • 1 tablespoon (about a palmful) cumin
  • 1 tablespoon (about a palmful) ground coriander
  • 1 teaspoon smoked sweet paprika
  • 1 bottle Negro Modelo beer
  • 1 28-ounce can fire-roasted tomatoes
  • Zest and juice of 1 lime
  • 1/2 pound manchego cheese
  • 3 scallions, finely sliced

Preparation

Preheat broiler to high.

To roast the poblano peppers, drizzle them with EVOO, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side.

Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes.

After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.

While the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons EVOO, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side.

Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.

Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes.

To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.

Ingredients

  • 4 poblano peppers
  • 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
  • Salt and freshly ground black pepper
  • 2 1/2 pounds sirloin shell steak, trimmed, thinly cut and chopped into bite-size pieces
  • 1 large red onion, chopped
  • 4-5 cloves garlic, chopped
  • 2 tablespoons (about a palmful) chili powder
  • 1 tablespoon (about a palmful) cumin
  • 1 tablespoon (about a palmful) ground coriander
  • 1 teaspoon smoked sweet paprika
  • 1 bottle Negro Modelo beer
  • 1 28-ounce can fire-roasted tomatoes
  • Zest and juice of 1 lime
  • 1/2 pound manchego cheese
  • 3 scallions, finely sliced

Directions

Preheat broiler to high. To roast the poblano peppers, drizzle them with EVOO, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side.

Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes.

After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces. While the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons EVOO, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side.

Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.

Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes. To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.

Tags:beef, broil, brunch, chili, Dinner, lunch, Roasted, sauté, simmer, soups and stoups, undoRS, vegetables