Poblano Steak Chili

Spicy foods can add tons of flavor to even the most bland of diets. I have always avoided foods that were "too spicy" mainly because I did not know how to incorporate them in my diet. My husband has slowly been introducing HEAT into our meals, and now spicy meals have become an expectation in our house.

This is a recipe I have adapted from the Southbeach Diet. Even my husband said this one was HOT!

Ingredients

• 1 lb Flank Steak, diced
• 1 ½ pounds poblano peppers seeded
• 2 cups lower-sodium chicken broth
• 1 large onion, coarsely chopped
• 1 large green bell pepper, roughly chopped
• 2 cans rotel, with liquid
• 2 large beefsteak tomatoes, diced
• 1 can green chilies
• 2 jalapeños, chopped
• 2 Tbsp ground cumin
• 2 Tbsp chili powder
• 4 Tbsp garlic, minced
• 2 (15-ounce) cans cannellini beans, rinsed/drained
• 2 Tbsp extra-virgin olive oil
• one bunch of cilantro, chopped

Preparation

Pulse poblano peppers in a food processor until finely chopped but not pureed; transfer to a large bowl.
Pulse the onion, bell pepper, jalapeno, in food processor until finely chopped.
Remove any excess liquid and combine vegetables with the peppers.

Heat 1 Tbsp of olive oil and 2 Tbsp of garlic in a Dutch oven over medium heat.
Add the diced steak, cumin and chili powder and brown slightly on all sides, stirring frequently.

Remove the steak and place in a large bowl to preserve the juices.
Add the remainder of oil and garlic to the pan and heat until garlic starts to brown.

Add the onion and cook until tender.
Add the freshly diced tomatoes and green chilies and heat until tomatoes are softened and the juices gather in the bottom of the pan, approx 5 minutes.

Add pepper mixture, reduce heat to medium, and cook, stirring occasionally, until all vegetables are softened, approximately 10 minutes. 

Stir in steak, broth, rotel and the beans.

Bring to a simmer, and reduce the heat. Cover and cook on low heat for about 2 hours. (you can also transfer to a crockpot at this point if you prefer)

About 10minutes before serving, add the cilantro and let continue to simmer. 

Serve hot. You may garnish with fresh cilantro, sour cream and cheese if desired.