Ingredients
2
tbsp 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
to 5 cloves garlic, chopped
2
tbsp (about a palmful) chili powder
1
tbsp (about a palmful) cumin
1
tbsp (about a palmful) ground coriander
1
tsp smoked sweet paprika
1
bottle Negro Modelo beer
1
28-ounce can fire-roasted tomatoes
1/2
pound manchego cheese
3
scallions, finely sliced
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Directions
1.
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.
2.
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.
3.
After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.
4.
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.
5.
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.
6.
To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.
7.
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