• 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 to 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


Serves: 4 servings


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.