Meanwhile spray poblano pepper with cooking spray. Bake in oven at 325F on a cookie sheet, turning once until charred on all sides. Remove and place into a paper bag. Let cool. Once cool, remove skin and seeds and dice.
Dice onions and red pepper. Add onions, red pepper and poblano to sauté pan.
Saute 4 minutes. Add 2 T red wine to deglaze the pan.
Remove from heat.
In a deep saucepan or soup kettle, add the two broths, 2 cups water, steak sauce, worchestershire, finely chopped garlic and chili powder.
Peel potatoes and cube into small cubes. Add to soup pot.
Add steak and portabella mixture to soup pot.
Cook on low heat 20-30 minutes until potatoes are crisp tender.
Whisk 2 T flour with ¼ C milk in a small bowl until combined. Add slowly to soup to thicken. Add salt and pepper to taste. Serve.