Blazing Smoked Steak Chili Recipes

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RACHAEL RAY'S ROASTED POBLANO STEAK CHILI



Rachael Ray's Roasted Poblano Steak Chili image

Make and share this Rachael Ray's Roasted Poblano Steak Chili recipe from Food.com.

Provided by Chef Petunia

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

  • Preheat broiler to high.
  • 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.
  • 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.
  • 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 3-4 minutes per side.
  • Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 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 10-15 minutes.
  • To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.

Nutrition Facts : Calories 594.7, Fat 21.3, SaturatedFat 5.5, Cholesterol 170.1, Sodium 526.2, Carbohydrate 28.7, Fiber 9, Sugar 7, Protein 68.4

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