RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 16202
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Recipe Name: |
Roasted Poblano Steak Chili - Copy - Copy - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients:
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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. |
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Nutrition per Serving: |
Calories: |
818 |
Total Carbs: |
36.0 |
Net Carbs: |
0.0 |
Cholesterol: |
130.0 |
Fat: |
47.6 |
Protein: |
63.48 |
Fiber: |
7.13 |
Sodium: |
549.37 |
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