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
4-5 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
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.