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Steak & Poblano Chili

steak and poblano chili

Hurricane Sandy came and went through our little town without much damage. We were really lucky; we lost some trees and our power for a day but were otherwise untouched. She did leave behind a craving for comfort food that I haven’t quite been able to kick, although I’m sure the colder temperatures have something to do with that, too. Winter seems to have rolled in just behind Sandy and doesn’t seem to be leaving anytime soon.

It’s been an incredibly busy time for us this past week. There was Sandy, of course, which put my schedule back a couple of days and playing catch up wasn’t easy. My parents arrived to close on their house here in VA (squee!!) which was also pushed back a few days due to Sandy. Once we got the go-ahead that the house really did belong to them, we all sprang into action to unload, clean and schedule the plumbers, roofers, oil company and others who will be part of our process in getting the house where it needs to be. It needs a lot of work but it will be such a great house once we’re done!

In the middle of all that, I spent a day at Metro Cooking DC, where I taught two sessions on “Plating & Presentation”. It was a very long day but also incredibly fun! I love meeting new people and talking shop all day. I still have to pinch myself sometimes that this is my full-time job and no longer just a hobby.

steak and poblano chili

But back to that comfort food. My sister and her kids spent the night last Saturday, along with my parents, so we had quite the full house. A good chili seemed like an appropriate dish since no one knew exactly when they were arriving. I made some corn cakes on the cast iron griddle, too, and (of course!) a pitcher of margaritas or two. This is one of my favorite chili recipes. You do need to simmer it for at least a couple of hours so the steak gets tender, unless you opt for a better cut. I like using a cheaper cut here though since simmering will get it nice and tender. And don’t be tempted to skip roasting the poblanos – it adds such a nice flavor that you won’t want to miss!

More great soup recipes:

steak & poblano chili

steak & poblano chili

Yield: 0

Ingredients

  • 10 poblano peppers
  • 4-5 pounds top round, cut into bite-sized pieces
  • 2 red onions, chopped
  • 8 cloves garlic, minced
  • 2 T chili powder
  • 1 T ancho chili powder
  • 1 T chipotle chili powder
  • 2 T ground coriander
  • 2 T ground cumin
  • 2 t smoked paprika
  • 2 bottles mexican beer, not dark
  • 4 15 oz. cans fire roasted tomatoes, diced
  • 1 lime juiced and zested

Instructions

  1. Blacken poblano peppers under broiler on all sides. Place in resealable plastic bag for 10 minutes or so; remove skin, stem, seeds and membranes. Chop peppers and set aside.
  2. Meanwhile, in a large dutch oven over high heat, sear meat in batches until well-browned on all sides. Do not overcrowd the pan or you will steam the meat instead of searing it! One layer at a time with room on all sides of the meat (I did mine in four batches and I had a large pan with lots of surface area; you might need to do this in five batches depending on size of your pan). Remove all meat once browned and set aside.
  3. Reduce heat to medium and add onions to pan (add a bit of oil if there is not enough fat). Scrape browned bits from bottom of pan and stir in with onions. Cook for 5 minutes, then add garlic and cook for one minute more.
  4. Stir in all your spices (adding a bit more oil if necessary) and cook for two minutes more. Add beer, tomatoes, poblano peppers, lime zest & juice and steak. Simmer on low heat for at least two hours or up to four.
  5. Serve in bowls with sour cream, grated cheese and extra lime slices on the side. I also like to make corn cakes in a griddle (just use the Jiffy brand if you like) and place on top of each bowl of chili.

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Texas Chili |

Wednesday 23rd of July 2014

[…] for something different to make for the Super Bowl. I love making chili but I’ve made my Steak and Poblano Chili and my Killer Chili so many times that I was itching for something new. That’s when I came […]

Carolyn

Thursday 30th of January 2014

Kristy, you've made me so happy with this recipe. A hearty chili recipe that doesn't include beans! That makes it much lower carb for me. And it includes beer too...win!

the wicked noodle

Thursday 30th of January 2014

You've made ME so happy with your comment!! You'll love it, it's sooo good. I agree about the beans and beer is always a good addition :)

Shane Curtis

Wednesday 21st of November 2012

What a great looking steak chili! I would love to try my hand at making this. Every recipe of yours that I have tried has been amazing - Thanks!

the wicked noodle

Thursday 22nd of November 2012

Thanks so much, Shane!!

love cooking

Wednesday 21st of November 2012

Woo…I love this. It seems very spicy. Probably a bit honey at the final cooking time would be good. :)

the wicked noodle

Thursday 22nd of November 2012

I promise you, it doesn't need a thing! But having said that, everyone's tastes are different, so if you feel like it needs a little honey, I say drizzle away ;-) Have a great day and thanks for stopping by!

lisaiscooking

Monday 19th of November 2012

This is the perfect time of year for chili, and it's a great choice for a crowd. So glad to hear Sandy didn't cause too much damage for you. Hope you have a great Thanksgiving!

the wicked noodle

Monday 19th of November 2012

Thanks so much, Lisa! I hope you have a great Thanksgiving, too! xo

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