Rachael Ray’s Roasted Poblano Steak Chili: A Smoky, Savory Symphony

The scent of roasting peppers always transports me. It’s a primal aroma, hinting at smoky depths and a gentle warmth that promises something truly satisfying. I remember the first time I encountered Rachael Ray’s Roasted Poblano Steak Chili. It wasn’t just another chili recipe; it was an invitation to elevate weeknight comfort food into something special. The addition of steak, thinly sliced and seared to perfection, transformed the humble chili into a hearty, luxurious stew, while the roasted poblanos brought a nuanced, earthy sweetness that cut through the richness. This dish quickly became a go-to, a comforting embrace on a cool evening, perfect for sharing with loved ones around the dinner table.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: Approximately 1.5 quarts
• Dietary Type: Gluten-Free

Ingredients

Gather your mise en place for this robust and flavorful chili:

• 4 poblano peppers
• 2 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling
• Salt and freshly ground black pepper, to taste
• 2 1⁄2 pounds sirloin steak, 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 (such as Negro Modelo)
• 1 (28 ounce) can fire-roasted tomatoes
• Juice and zest of 1 lime
• 1⁄2 pound Manchego cheese, grated
• 3 scallions, finely sliced

Equipment Needed

To bring this chili to life, you’ll want to have these on hand:

• Baking sheet
• Brown paper bag or a bowl with plastic wrap
• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Grater (for the cheese)
• Sharp knife and cutting board

Instructions

Follow these steps to create a chili that’s as delightful to make as it is to eat:

1. Preheat your broiler to high. This intense heat is key to achieving that beautiful char on the poblano peppers.
2. Roast the poblano peppers. Drizzle the poblano peppers with a little EVOO, season them generously with salt and freshly ground black pepper, and arrange them on a baking sheet. Transfer the baking sheet to the broiler. Broil for 1-2 minutes per side, turning them frequently until they are nicely charred all over. Keep a close eye on them; they can go from perfectly roasted to burnt very quickly.
3. Steam the peppers. Once charred, carefully remove the poblano peppers from the oven. Immediately place them into a brown paper bag and seal it tightly. If you don’t have a brown paper bag, you can place them in a bowl and cover it tightly with plastic wrap. Allow the peppers to steam for about 10-15 minutes. This process loosens the skins, making them easy to peel.
4. Prepare the roasted peppers. After steaming, remove the poblano peppers from the bag or bowl. The skins should now be easy to peel off. Once peeled, remove the seeds and stems, and then chop the peppers into bite-size pieces. Set them aside.
5. Sear the steak. While the peppers are steaming, place a large Dutch oven over medium-high heat. Add 2 tablespoons of EVOO to the pot (about two turns of the pan). Once the oil is shimmering, add the sirloin steak pieces. Sear the steak for about 3-4 minutes per side, until it’s nicely browned. You’re aiming for a good sear, not to cook it all the way through at this stage.
6. Sauté the aromatics and spices. Add the chopped red onion and chopped garlic cloves to the Dutch oven with the seared steak. Cook, stirring occasionally, until the onion has softened, about 4-5 minutes. Now, stir in the chili powder, cumin, ground coriander, and sweet smoked paprika. Cook for another about 4-5 minutes, stirring constantly, until the spices are fragrant. This blooming of the spices in the hot oil helps to deepen their flavor.
7. Deglaze and add liquids. Pour in the dark Mexican beer. As you add it, use the back of a wooden spoon to scrape the bottom of the pan, releasing any browned bits (fond) that have accumulated. This is where a lot of flavor resides! Allow the beer to simmer for a minute or two to let some of the alcohol evaporate.
8. Simmer the chili. Add the fire-roasted tomatoes, the chopped roasted poblano peppers, the lime zest, and the lime juice to the pot. Stir everything together to combine. Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for 10-15 minutes. This allows the flavors to meld and the steak to finish cooking through.
9. Serve. To serve this spectacular chili, ladle a generous portion into bowls. Top each serving with a sprinkle of the grated Manchego cheese and a scattering of finely sliced scallions.

Expert Tips & Tricks

• Don’t skip the char: The charring of the poblano peppers is crucial for their smoky depth. If your broiler isn’t very strong, you might need to increase the broiling time slightly, but always watch them closely.
• Deglazing is key: That little bit of fond on the bottom of the pan is flavor gold. Be sure to scrape it all up when you add the beer – it makes a significant difference.
• Adjust the heat: If you prefer a spicier chili, you can add a pinch of cayenne pepper or a finely diced jalapeño along with the onions and garlic.
• Steak cut: While sirloin is excellent, you could also use a flank steak or skirt steak. The key is to trim any excess fat and slice it thinly against the grain before chopping.

Serving & Storage Suggestions

This Roasted Poblano Steak Chili is best served hot, straight from the pot, allowing the Manchego cheese to melt slightly into the warm chili. It’s a complete meal on its own, but for a heartier experience, consider serving it with warm tortillas, cornbread, or a dollop of sour cream or Greek yogurt.

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. When reheating, gently warm it on the stovetop over low heat, stirring occasionally. You can also reheat individual portions in the microwave. Freezing is also an option; the chili freezes well for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	594.7 kcal
Calories from Fat		191 g
Total Fat	21.3 g	32%
Saturated Fat	5.5 g	27%
Cholesterol	170.1 mg	56%
Sodium	526.2 mg	21%
Total Carbohydrate	28.7 g	9%
Dietary Fiber	9 g	35%
Sugars	7 g	27%
Protein	68.4 g	136%

Variations & Substitutions

• For a milder chili: If poblano peppers are too spicy for your liking, you can substitute them with green bell peppers. You won’t get the same smoky flavor, but the chili will still be delicious.
• Ground meat option: While the steak is a star, if you’re short on time or prefer ground meat, you can use 1.5 pounds of ground sirloin or chuck. Brown it thoroughly before adding the onions and spices.
• Bean addition: While this recipe is bean-free, if you’re a fan of beans in your chili, you could stir in a can of drained and rinsed black beans or kidney beans during the last 5-10 minutes of simmering.

FAQs

Q: How do I know when the poblano peppers are roasted enough?
A: The skins should be visibly blackened and blistered in most areas, and they will feel soft when gently squeezed.

Q: Can I make this chili ahead of time?
A: Yes, chili often tastes even better the next day! Prepare it as directed and refrigerate. Gently reheat on the stovetop.

Q: What kind of beer is best for this chili?
A: A dark Mexican lager like Negro Modelo is recommended for its rich, malty flavor that complements the smoky peppers and steak. A stout or porter would also work.

Q: Is this chili naturally gluten-free?
A: Yes, the ingredients listed are all gluten-free. Always double-check the labels of your spices and beer to be sure.

Q: What are the best toppings for this chili?
A: The Manchego cheese and scallions are fantastic, but you could also add a dollop of sour cream, some avocado slices, or a sprinkle of fresh cilantro.

A Bowl Full of Comfort

Rachael Ray’s Roasted Poblano Steak Chili is more than just a recipe; it’s an experience. It’s a testament to how simple ingredients, treated with care, can create something truly extraordinary. The depth of flavor, from the smoky poblanos to the tender steak, is a culinary hug in a bowl. I encourage you to gather your ingredients, embrace the process, and savor every spoonful. This is a chili that’s perfect for a cozy night in, a casual gathering with friends, or whenever you need a hearty, flavorful meal to warm you from the inside out. Enjoy!