Rachael Ray's Roasted Poblano Steak Chili

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.