Recipe(tried): Roasted Poblano Steak Chili for Mike's BD

Hey y'all!

I have a super busy week, with two BD's in our family and extra hours at work. I am kind of tense, and when I discovered my kids had all but demolished the bag of tortillas I bought to go with this chili, I really wigged out! No time to go pick up more before tonight's BD dinner, dang rug rats!

Anyway, the original plan was to serves this with two colours of tortilla chips. I HAD yellow and blue, now I just have blue...unless one of my little darlings replaces the bag of yellow ones that got done in. We shall see.

This morning, I will be prepping this as the method outlined dicates, and loading into the slow cooker for Mike's BD dinner later today. We are having cheesecake for dessert, with some as-yet-undecided-fruit topping. (I know we have cranberries, and a TON of other fruits in the freezer...time to get hopping on those, almost the season to be gathering more!)

Cheers! have a great day! I have to go, my hamster is making a fuss because she is out of water! This is one of those weeks when everybody wants a piece of me!

Carolyn!

ROASTED POBLANO STEAK CHILI

4 poblano peppers
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
2 1/2 pounds sirloin shell steak, trimmed, thinly cut and chopped into bite-size pieces
1 large red onion, chopped
4-5 cloves garlic, chopped
2 tablespoons (about a palmful) chili powder
1 tablespoon (about a palmful) cumin
1 tablespoon (about a palmful) ground coriander
1 teaspoon smoked sweet paprika
1 bottle Negro Modelo beer
1 28-ounce can fire-roasted tomatoes
Zest and juice of 1 lime
1/2 pound manchego cheese
3 scallions, finely sliced
preparation
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.

source: saw this on Rachael Ray, copied it from her site