Rachael Ray'S Roasted Poblano Steak Chili

• 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

1. Preheat broiler to high.
2. 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.
3. 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.
4. After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.
5. 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.
6. Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.
7. 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.
8. To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.

peppers, extra virgin olive oil, salt, sirloin, red onion, garlic, chili powder, cumin, ground coriander, sweet smoked paprika, tomatoes, lime, manchego cheese, scallions

Taken from www.food.com/recipe/rachael-rays-roasted-poblano-steak-chili-262427 (may not work)