Rachael Ray's Roasted Poblano Steak Chili |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A very good spicy chili. For the meat I added 2 pounds of steak and a 1/2 pound of ground beef. Ingredients:
4 poblano peppers |
2 tablespoons extra virgin olive oil, plus some for drizzling (evoo) |
salt & freshly ground black pepper |
2 1/2 lbs sirloin, trimmed, thinly cut and chopped into bite-size pieces |
1 large red onion, chopped |
4 -5 garlic cloves, chopped |
2 tablespoons chili powder |
1 tablespoon cumin |
1 tablespoon ground coriander |
1 teaspoon sweet smoked paprika |
12 ounces dark mexican beer, negro modelo |
1 (28 ounce) can fire-roasted tomatoes |
lime, juice and zest of |
1/2 lb manchego cheese |
3 scallions, finely sliced |
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.
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