Rachael Ray's Roasted Poblano Steak Chili

"A very good spicy chili. For the meat I added 2 pounds of steak and a 1/2 pound of ground beef."
 
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photo by Chef Petunia photo by Chef Petunia
photo by Chef Petunia
Ready In:
35mins
Ingredients:
15
Serves:
4
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ingredients

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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.

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RECIPE SUBMITTED BY

I love food and I love to cook. I enjoy trying new and different foods and ingredients, enjoy traveling, festivals that gear toward food or drink, camping and being with family & friends. I am a serious cookbook and recipe collector, love my felines and try to balance my life to live to it's fullest.
 
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