Recipe
Chef's Roasted Poblano Steak Chili
This chili starts under the broiler, not in the pot: poblanos are charred until blistered, steamed and peeled, then folded in with seared chunks of sirloin, red onion, garlic and a toasted trio of chili powder, cumin and coriander. Using steak instead of ground beef keeps the texture meaty; the roasted poblanos keep the heat green and smoky. Four bowls in 35 minutes.
Ingredients
4 | poblano peppers |
|---|---|
2 | tablespoons extra virgin olive oil, plus some for drizzling (EVOO) |
| • | salt & freshly ground black pepper |
| • | pepper |
2 1⁄2 | pounds sirloin steak, trimmed, thinly cut and chopped into bite-size pieces |
1 | large red onion, chopped |
4 | cloves 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 | can (28 ounce) fire-roasted tomatoes |
| • | lime, juice and zest of |
1⁄2 | pound manchego cheese |
3 | scallions, finely sliced |
Instructions
| 1. | Preheat the broiler to high. |
|---|---|
| 2. | To roast the poblano peppers: drizzle them with extra virgin olive oil (EVOO), season with salt and pepper, then place them on a baking sheet. Transfer to the broiler, turning every 1-2 minutes until charred on each side. |
| 3. | Remove the peppers from the oven, place them in a brown paper bag and seal for 10-15 minutes to retain steam. Alternatively, if you do not have a paper bag, place them in a bowl and cover with plastic wrap for the same duration. |
| 4. | After steaming, peel off the skin, remove seeds and stem, and chop the peppers into bite-size pieces. |
| 5. | While the peppers are steaming, heat a large dutch oven over medium-high heat, adding 2 tablespoons of EVOO. Brown the steak for about 3-4 minutes per side. |
| 6. | Add the chopped red onion, garlic, chili powder, cumin, coriander, and sweet smoked paprika to the pot. Cook for 4-5 minutes. |
| 7. | Pour in the dark Mexican beer, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the fire-roasted tomatoes, chopped poblano peppers, lime zest and juice. Simmer for 10-15 minutes. |
| 8. | To serve, ladle the chili into bowls and top with grated manchego cheese and finely sliced scallions. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 594.7 kcal |
| Protein | 68.4 g |
| Fat | 21.3 g |
| Carbohydrates | 28.7 g |
| Fiber | 9 g |
| Sugar | 7 g |
Published on Jul 20, 2024 by Luminița