Rachael Ray'S Roasted Poblano Steak Chili Recipe

Name: Rachael Ray'S Roasted Poblano Steak Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Rachael Ray'S Roasted Poblano Steak Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rachael Ray'S Roasted Poblano Steak Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions