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Recipe to Print-Roasted Poblano Steak Chili
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Recipe Name: Roasted Poblano Steak Chili
Source:
Submitted by: Last Modified:
Course: Soup Used in Baskets: No
Base: Beef Kosher: No
Ethnicity: American Kosher for Passover: No
Preparation Time: 0.00 Minutes Number of Servings: 4
Inactive Prep Time: 15.00 Minutes Original Num Servings: 4
Cooking Time: 30.00 Minutes Heart Healthy: No
Oven Temp: 0 Approx. Cost/Serving: $7.30
# Sides Included: 0 Difficulty: Easy
Yields : 0 Cup Tested: No
Wine Type: Wine Suggestion:
Equipment Needed:
Suggested Sides:
Comments:
Ingredients:
1 to taste salt and pepper
1 Large onion, red chopped
28 Ounce(wt)s tomatoes, diced, fire-roasted

Directions:
Preheat broiler to high.

To roast the poblano peppers, drizzle them with oil, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1 to 2 minutes, until charred on each side.

Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10 to 15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10 to 15 minutes.

After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.

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 to 4 minutes per side.

Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4 to 5 minutes.

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 to 15 minutes.

To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.
Nutrition per Serving:
Calories: 0 Total Carbs: 0.0 Net Carbs: 0.0
Cholesterol: 0.0 Fat: 0.0 Protein: 0.00
Fiber: 0.00 Sodium: 0.00