Roasted Poblano Steak Chili
- Number of Servings: 12
Ingredients
4 poblano peppers2 T EVOOsalt and pepper2 pounds steak or roast cut into thin slices, bite size1 large red onion chopped4-5 cloves garlic, chopped2T chili powder1 T cumin1 T ground Coriander1t sweet paprika1 bottle beer1 (28 ounce) canned tomatoeszest and juice from 1 lime1/2 pound cheddar cheese
To roast poblano peppers, drizzle with oil and season with salt and pepper. Place on a cookie sheet and place under the broiler, turning every 1-2 minutes until charred. Remove from oven and place in a brown paper bag, seal to keep the steam in for 10-15 minutes. Then pull the skin off and remove the seend, stem and cut into bite size pieces.
Heat a dutch oven, add EVOO add steak and brown about 3-4 minutes. Add onion, garlic and chili powder, cumin and paprika. Cook 4-5 minutes. Add beer, scraping the bottom of the pan. Add tomatoes, chopped peppers, lime zest and juice. Simmer 10-15 minutes.
To serve ladle a portion of the chili into a bowl and top with cheese and finely sliced scallions (optional)
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user KIMBERAKA.
Heat a dutch oven, add EVOO add steak and brown about 3-4 minutes. Add onion, garlic and chili powder, cumin and paprika. Cook 4-5 minutes. Add beer, scraping the bottom of the pan. Add tomatoes, chopped peppers, lime zest and juice. Simmer 10-15 minutes.
To serve ladle a portion of the chili into a bowl and top with cheese and finely sliced scallions (optional)
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user KIMBERAKA.
Nutritional Info Amount Per Serving
- Calories: 211.1
- Total Fat: 11.4 g
- Cholesterol: 66.2 mg
- Sodium: 188.1 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.4 g
- Protein: 21.5 g
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