Rachael Ray's Roasted Poblano Steak Chili

Total Time
35mins
Prep 20 mins
Cook 15 mins

A very good spicy chili. For the meat I added 2 pounds of steak and a 1/2 pound of ground beef.

Ingredients Nutrition

Directions

  1. Preheat broiler to high.
  2. 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.
  3. 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.
  4. After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.
  5. 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.
  6. Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.
  7. 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.
  8. To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.