Rachael Ray’s Roasted Poblano Steak Chili Recipe

Are you tired of making the same old boring chili recipe? Look no further than Rachael Ray’s Roasted Poblano Steak Chili Recipe. Rachael Ray, famous for her “30 Minute Meals,” has created a delicious steak chili recipe that will leave your taste buds craving more.

This recipe combines the perfect combination of roasted poblano peppers and savory steak to create an explosion of flavors in each bite. Not only is this recipe delicious, but it’s also easy and quick to make.

With this recipe, you’ll be able to create a hearty and comforting meal that’s perfect for those cold nights or when feeding a large crowd. Whether you’re cooking for a family gathering or just looking for something new, Rachael Ray’s recipe is sure to become a staple in your kitchen.

So grab your apron and get ready to impress your family and friends with this mouth-watering and unforgettable Roasted Poblano Steak Chili Recipe.

Why You’ll Love This Recipe

Rachael Ray's Roasted Poblano Steak Chili
Rachael Ray’s Roasted Poblano Steak Chili

Rachael Ray’s Roasted Poblano Steak Chili Recipe is one of the most flavorful and satisfying chili recipes out there. There are several reasons why you’ll love this recipe, but let me give you a few that will surely convince you to try it out.

Firstly, this recipe is packed with amazing flavors. The roasted poblano peppers add a hint of smokiness while the fire-roasted tomatoes provide a rich and tangy taste. The combination of cumin, coriander, and chili powder adds a depth of flavor that will leave you wanting more. And the best part? The steak provides a tender and juicy texture that complements the bold flavors so well.

Secondly, this recipe is versatile. If you’re not in the mood for beef, you can easily substitute it with ground turkey or even chicken to create a whole new dish. And if you’re not a fan of heat, you can always adjust the amount of chili powder or omit it altogether.

Lastly, this recipe is easy to prepare. Rachael Ray’s “30 Minute Meals” philosophy shines through in this recipe as it only takes a little bit of prep work and cooking time to create a filling and delicious meal for the whole family.

In summary, Rachael Ray’s Roasted Poblano Steak Chili Recipe is the perfect combination of flavors, versatility, and ease of preparation that will make it an instant favorite in your household. So what are you waiting for? Give it a try!

Ingredient List

 Sizzling hot, savory, and spicy: my roasted poblano steak chili is truly a crowd-pleaser!
Sizzling hot, savory, and spicy: my roasted poblano steak chili is truly a crowd-pleaser!

Get Ready to Cook with Rachael Ray

Rachael Ray is an iconic chef popular for her 30-minute-meals cookbooks and TV shows. Her Roasted Poblano Steak Chili Recipe is no exception. This hearty recipe packs a punch of flavors with a combination of roasted poblano peppers, steak, and various spices guaranteed to satisfy your hunger.

Here are the ingredients you will need to cook up this gourmet dish:

| Quantity | Ingredient |
| ———– | ———– |
| 2 tablespoons | extra-virgin olive oil, plus drizzling EVOO for roast poblanos |
| Salt and freshly ground black pepper (2 tsp salt + 1 tsp pepper) |
| 2 pounds | boneless sirloin steak, sliced into thin strips |
| 4 poblano peppers (roasted, skinned and seeded) |
| 2 large jalapeño peppers (charred on open flame or stovetop grill, left in a bowl to steam), seeded and finely chopped |
| 1 red onion, finely chopped |
| 4 cloves garlic, chopped |
| 2 tablespoons | chili powder |
| 1 tablespoon | ground cumin |
| 1 tablespoon | ground coriander |
| 1 can (28 oz) | fire-roasted tomatoes |
| 3 cups | chicken or beef stock|
| Scallions or green onions, thinly sliced for garnish |
| Manchego cheese. Shredded for topping|
| Lime juice and zest of about half a lime |

With these 18 ingredients, you can create a complex base by roasting the poblanos and jalapeno peppers; their charred smoky flavor paired with diced tomatoes will contribute to the broth’s overall depth.

Stay tuned for our next section on how these ingredients come together to create the ultimate Poblano Steak Chili recipe!

The Recipe How-To

 Don't let the long list of ingredients intimidate you - this recipe is surprisingly easy to make.
Don’t let the long list of ingredients intimidate you – this recipe is surprisingly easy to make.

Now, it’s time to get cooking! Follow these simple steps to bring Rachael Ray’s roasted poblano steak chili recipe to life:

Roast the Poblano Peppers

The first step in this recipe is roasting the poblano peppers. You have a few options for doing this, depending on what equipment you have available:

  • Over an open flame: Char the poblano peppers and large jalapenos over an open flame on your stovetop until the skins are blackened all over.
  • Under a broiler: Arrange the peppers on a baking sheet and place them under a hot broiler in your oven. Leave the door slightly ajar to let steam escape.
  • On a gas grill: Preheat your gas grill to high, then place the peppers directly on the grates. Grill for about 10 minutes, turning occasionally, until charred all over.

Once you’ve roasted the peppers, transfer them to a bowl and cover with plastic wrap. Let them steam for about 10 minutes, then remove the skin and seeds. Slice the peppers into thin strips.

Cook the Steak

While the peppers are cooling, heat up extra virgin olive oil in a heavy-bottomed Dutch oven or chili pot. Add in two pounds of sliced sirloin steak and cook until browned on all sides. Remove from pot and set aside.

Add Remaining Ingredients

In the same pot, add chopped onions followed by minced garlic cloves. Sauté until fragrant and add ground beef. Cook until brown.

Next, add fire-roasted tomatoes, chili powder, ground coriander, ground cumin and beef broth to the pot. Let it simmer for at least 30 minutes.

Final Touches

Once everything is cooked together nicely (flavors mingled!), stir in sliced roasted poblano pepper along with lime juice (use juice and zest of atleast one lime) just before serving.

Garnish each serving with sliced scallions and shredded manchego cheese. Top with tortilla chips if desired.

With this recipe tips and recommendations, you’ll be able to make Rachael Ray’s delicious roasted poblano steak chili recipe at home like a pro!

Substitutions and Variations

 Smoky poblano peppers lend a distinct flavor to this hearty dish.
Smoky poblano peppers lend a distinct flavor to this hearty dish.

Are you looking to add your own twist to Rachael Ray’s Roasted Poblano Steak Chili Recipe? Here are some substitutions and variations that you can try out:

1. Change up the protein: Don’t have ground beef or sirloin steak on hand? No problem! You can swap it out with ground turkey, chicken breast, or even a mushroom-based meat substitute for a vegetarian option.

2. Experiment with the peppers: While poblano peppers are the star of this chili recipe, you can mix it up by adding other types of peppers like large jalapenos or bell peppers for a bit of sweetness.

3. Personalize your heat level: Adjust the amount of chili powder and cumin to suit your taste buds. If you like things on the spicier side, add more chili powder or even cayenne pepper. If you prefer a milder chili, decrease the amount of spice.

4. Add extra toppings: Want to really make this steak chili recipe your own? Top it off with an array of different toppings such as sliced scallions, shredded manchego cheese, or even a squeeze of lime juice and zest for some extra zing.

5. Play around with cooking methods: If you don’t have access to a flame stove-top or broiler oven to char your poblano peppers, try roasting them in the oven at 425°F for around 20 minutes until they’re blackened and blistered.

Remember that cooking is all about experimentation and making the recipe fit your personal preferences. So go ahead and get creative with Rachael Ray’s Roasted Poblano Steak Chili Recipe!

Serving and Pairing

  It's perfect for cold winter nights, game day, or just a casual dinner with friends.
It’s perfect for cold winter nights, game day, or just a casual dinner with friends.

Once your Roasted Poblano Steak Chili has simmered to perfection, it’s time to serve it up and enjoy. This delicious chili pairs perfectly with a variety of toppings and sides, making it a versatile dish for any occasion.

For those who love some spice, I recommend topping the chili with sliced scallions and a sprinkle of chili powder. If you prefer something creamy, add a dollop of sour cream or shredded manchego cheese. And for a burst of freshness, a squeeze of lime juice and zest can do the trick.

As for sides, you can’t go wrong with a warm slice of cornbread or tortilla chips for that added crunch. Another great option is serving the chili over rice or with a side salad dressed in a tangy vinaigrette.

If you’re hosting a party, consider arranging a DIY nacho bar with the Roasted Poblano Steak Chili as the star ingredient. Set out toppings like diced red onions, chopped cilantro, sliced jalapenos, and shredded cheese for your guests to customize their nachos to their liking.

Whatever you choose to pair it with, this Roasted Poblano Steak Chili is sure to impress your friends and family. So grab your bowl and spoon and dig into this flavorful dish!

Make-Ahead, Storing and Reheating

 Don't be shy with the toppings! Chopped avocado, shredded
Don’t be shy with the toppings! Chopped avocado, shredded

I know that sometimes you don’t have the luxury of having time to whip up a fresh batch of Rachael Ray’s Roasted Poblano Steak Chili Recipe. That’s why I’m including some tips on making this ahead, storing and reheating so you can enjoy it later.

First, let me tell you that this recipe is incredibly freezer-friendly; the flavors actually intensify after being frozen and rewarmed. So, a great idea is to make a huge batch and freeze portions for busy nights, meal prep or unexpected guests.

If you’re making ahead, prepare it according to the instructions then let it cool completely. Divide it into freezer-safe containers or zip-top bags( wrapped well), label them and store them in the freezer for up to 6 months. When you’re ready to eat it simply thaw overnight in the refrigerator (or pop it directly into a pot from frozen). Usually, adding some water when reheating will help prevent sticking and burning.

Other than freezing, you can store this dish in the fridge for up to 4 days in an airtight container. Reheat it on medium heat in a pot on the stove or microwave with 1/4 cup water added moisture. You may need to adjust your seasoning by adding more salt or lime juice since some flavors may dull over time.

Note: If planning on topping with cheese and scallions, don’t do so until right before serving, so that they don’t get soggy.

Now you know how easy it is to make Rachael Ray’s Roasted Poblano Steak Chili Recipe ahead of time, store it and reheat it perfectly every time. No more last-minute meal planning!

Tips for Perfect Results

As a professional chef, I have some tips to help you achieve perfect results while making Rachael Ray’s Roasted Poblano Steak Chili Recipe. Here are some tips that will help make your dish stand out and impress your guests.

First, use the best quality meat. If you are using ground beef, try to pick a leaner meat, like sirloin. This will result in less grease and a cleaner taste. Alternatively, you can also use turkey or chicken for a healthier option.

When roasting the poblano peppers, it’s best to char them over an open flame on a stovetop or under a hot broiler in the oven. Make sure to leave the oven door slightly ajar so steam can escape. Once peeled and seeded, these peppers give chili recipes that smoky flavor we all crave.

Incorporate the right spices into this recipe. Use freshly ground coriander, cumin and chili powder for the best flavors. Don’t forget to add salt and pepper to taste. You can be creative with your spices by following this tip: for an exotic twist Sherry-mushroom may be added!

Another important aspect of this recipe is not to overcrowd your chili pot; it can negatively impact the cooking process. Prepare ahead so you have plenty of room to move around comfortably and add all ingredients as needed.

Letting your chili rest before serving is essential for an even more delicious flavor profile. Cover and let it sit at room temperature for at least 15-20 minutes after removing it from heat; this will allow flavors to mix and juices soaking into meats.

Lastly, garnish this recipe with manchego cheese, scallions, lime juice and zest; they add an extra layer of flavor that complements the roasted poblano steak chili nicely.

By following these tips with care, I am confident that you’ll create an impressive product that would impress even Rachael Ray herself!


As you plan to make Rachael Ray’s Roasted Poblano Steak Chili recipe, you might have a few questions that need answers. In this section, we’ll provide you with some frequently asked questions and the corresponding answers about this recipe. Read on to clear any doubts you might have and to ensure that you make a mouthwatering and delicious roasted poblano steak chili for your family or friends.

Is a poblano chili the same as a poblano pepper?

Originating from Puebla, a state in Mexico, are the poblano peppers that have become quite popular both in and outside of Mexican cuisine. These chiles are easily identifiable due to their 4-inch long size and rich, dark green hue. Interestingly, their appearance bears resemblance to Anaheim chiles and green bell peppers.

Do you have to peel roasted poblano peppers?

When it comes to preparing dishes such as chiles rellenos, rajas con queso, and crema de poblano, poblanos chiles are a preferred choice due to their mild flavor. However, before cooking them it’s important to remove their tough outer skin, which can be difficult to digest. This can be done by roasting and peeling the chiles.

How do you roast poblanos chiles in the oven?

Let’s get started by preheating the oven to 400ºF. To roast the poblano peppers, I suggest lining a baking sheet with foil for easy clean-up. Place the whole peppers onto the sheet and pop them into the oven. They will take around 35-40 minutes to cook. You’ll know they are done when the skins become blackened, and you can flip them once halfway through the cooking time. Once the cooking is complete, remove the peppers and place them in either a plastic bag or a bowl covered with plastic wrap. Let them cool for about 10-15 minutes.

Bottom Line

In conclusion, if you are a fan of hearty and flavorful chili recipes, then Rachael Ray’s Roasted Poblano Steak Chili Recipe is an absolute must-try. Not only is this recipe easy to make, but it also packs a flavor punch that will keep you coming back for more. It is the perfect meal to warm up your body and soul on cold nights or to share with family and friends during game day parties.

With its combination of tender steak, fire-roasted poblano peppers, and aromatic spices such as coriander, cumin and chili powder, this Roasted Poblano Steak Chili is the perfect way to satisfy your cravings for a savory meal. And with the added touch of manchego cheese, lime juice and zest, and scallions, this recipe elevates the classic chili experience to new heights of deliciousness.

So why not give it a try? Whether you’re a seasoned pro in the kitchen or just starting out, this recipe will help you create a mouth-watering meal that will impress even the pickiest eater. So grab your apron, preheat your oven and get cooking! Trust me – your taste buds (and your family) will thank you.

Rachael Ray's Roasted Poblano Steak Chili

Rachael Ray’s Roasted Poblano Steak Chili Recipe

A very good spicy chili. For the meat I added 2 pounds of steak and a 1/2 pound of ground beef.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Tex-Mex
Calories 594.7 kcal


  • 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


  • 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.

Your Own Notes


Serving: 660gCalories: 594.7kcalCarbohydrates: 28.7gProtein: 68.4gFat: 21.3gSaturated Fat: 5.5gCholesterol: 170.1mgSodium: 526.2mgFiber: 9gSugar: 7g
Keyword < 60 Mins, Meat, Steak
Tried this recipe?Let us know how it was!

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Chef Chloe


Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.