Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Poblano and Sliced Steak Chili Recipe
    Lost? Site Map

    Roasted Poblano and Sliced Steak Chili

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    hepcat1's Note:

    From Rachael Ray's "Just in Time" cookbook. I haven't made it yet but I think I will this week - it sounds so yummy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the broiler to high and place the poblanos on a broiler pan or baking sheet. Char and blacken the skins all over under the hot broiler. Set the poblanos in a bowl (or plastic sealable bag); let stand for 10 to 15 minutes. When the peppers have cooled, peel off the skins, discard the seeds and cut the peppers into large bite-size pieces.
    2. 2
      Trim the steak and cut it into thin bite-size strips about 1 1/2 inches long and 1/4 inch thick. Heat the olive oil in a stew pot over high heat. When it ripples add the beef and sear on all sides, seasoning it with salt and pepper. Add the onions and garlic and reduce the heat to medium-high. Cook the onions for 5 minutes, then stir in the smoked paprika, cumin, coriander and chili powder, distributing the spices well.
    3. 3
      Deglaze the pan with the beer, scraping up the browned bits, and cook for a minute to reduce. Add the tomatoes and lime zest, then stir in the poblano peppers.
    4. 4
      Reduce the heat to low and simmer the chili for 15 to 20 minutes. Squeeze the lime juice over the chili and turn off the heat. Serve in shallow bowls garnished with a few crushed tortilla chips.

    Ratings & Reviews:


    Nutritional Facts for Roasted Poblano and Sliced Steak Chili

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 743.6
    Calories from Fat 475
    Total Fat 52.7 g
    Saturated Fat 18.1 g
    Cholesterol 152.0 mg
    Sodium 151.8 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 5.1 g
    Sugars 2.0 g
    Protein 46.3 g

    The following items or measurements are not included:

    diced fire-roasted tomatoes

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes