Ingredients:
1 to taste salt and pepper
1 Large onion, red chopped
28 Ounce(wt)s tomatoes, diced, fire-roasted
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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. |
