Roasted Poblano and Sliced Steak Chili Recipe

Name: Roasted Poblano and Sliced Steak Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large poblano peppers; 2 lbs sirloin shell steak; 3 tablespoons extra virgin olive oil; 1 large red onion, chopped; 4 -5 garlic cloves, chopped; 1 teaspoon smoked paprika; 1 ½ teaspoons ground cumin; 1 ½ teaspoons ground coriander; 1 tablespoon chili powder; 1 (8 ounce) bottle dark Mexican beer, such as Negra Modelo; 1 (28 ounce) can diced fire-roasted tomatoes; 1 lime, juice and zest of

Servings: persons

3 large poblano peppers
2 lbs sirloin shell steak
3 tablespoons extra virgin olive oil
1 large red onion, chopped
4 -5 garlic cloves, chopped
1 teaspoon smoked paprika
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 tablespoon chili powder
1 (8 ounce) bottle dark Mexican beer, such as Negra Modelo
1 (28 ounce) can diced fire-roasted tomatoes
1 lime, juice and zest of

1
Preheat the broiler to high and place the poblanos on a broiler pan or baking sheet.
2
Char and blacken the skins all over under the hot broiler.
3
Set the poblanos in a bowl (or plastic sealable bag); let stand for 10 to 15 minutes.
4
When the peppers have cooled, peel off the skins, discard the seeds and cut the peppers into large bite-size pieces.
5
Trim the steak and cut it into thin bite-size strips about 1 1/2 inches long and 1/4 inch thick.
6
Heat the olive oil in a stew pot over high heat.
7
When it ripples add the beef and sear on all sides, seasoning it with salt and pepper.
8
Add the onions and garlic and reduce the heat to medium-high.
9
Cook the onions for 5 minutes, then stir in the smoked paprika, cumin, coriander and chili powder, distributing the spices well.
10
Deglaze the pan with the beer, scraping up the browned bits, and cook for a minute to reduce.
11
Add the tomatoes and lime zest, then stir in the poblano peppers.
12
Reduce the heat to low and simmer the chili for 15 to 20 minutes.
13
Squeeze the lime juice over the chili and turn off the heat.
14
Serve in shallow bowls garnished with a few crushed tortilla chips.

919

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 12 ingredients. The key ingredients include: 3 large poblano peppers, 2 lbs sirloin shell steak, 3 tablespoons extra virgin olive oil, 1 large red onion, chopped, and more.

Yes, Roasted Poblano and Sliced 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!

Roasted Poblano and Sliced Steak Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions