This steak chili gets its flavor from seared tri tip steak, ají panca powder, roasted poblanos, and dark beer.

Ingredients

• 2 lbs tri-tip steak, cut into 1-inch cubes bottom round/Sirloin substitute

• 2 tbsp olive oil

• 2 large onions, chopped

• 2 poblanos

• 2 jalapeños, chopped, seeds removed

• 6 sweet peppers, chopped, seeds removed

• 4 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (6 oz) can tomato paste

• 1 (15 oz) can kidney beans, rinsed and drained

• 1 (15 oz) can black beans, rinsed and drained

• 2 (12 oz) can dark beer substitute with beef broth

• Toppings: shredded cheese, sour cream, chopped onions, avocado, cilantro

• Chili Seasoning:

  • 2 tbsp Ancho or Ají Panca powder

  • 1 tbsp cumin

  • 1 tsp smoked paprika

  • 1 tsp dried oregano

  • ½ tsp cayenne pepper (optional)

  • ½ tsp onion powder

  • Salt, to taste

  • ¼ tsp black pepper

Directions

1. Roast the poblanos: preheat oven to 400°F. Wash the poblanos and place on a lightly oiled baking sheet. Bake 20-30 minutes, flipping occasionally, or until the skins of the poblanos are blackened. Remove from the oven and immediately put them in a stainless steel bowl and wrap with plastic wrap. Allow them to steam about 10 minutes, then remove the skin with the back end of a knife. Remove stems and seeds as well. Chop the roasted poblanos and set aside.

2. Sear the tri-tip: Meanwhile, heat olive oil in a large pot or Dutch oven over medium-high heat. Working in batches, add the tri-tip cubes and sear on all sides until browned. Remove the meat from the pot and set aside.

3. Sauté vegetables: Add onion, jalapeno, and sweet peppers to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

4. Add spices: Add the tomato paste to the pan and stir everything together. Allow this to cook a few minutes. Add the seasonings. Cook for 1 minute more.

5. Add remaining ingredients: Pour in crushed tomatoes, beans, poblanos, and beer. Bring to a boil, then reduce heat to low and simmer, covered, for at least 2 hours, or until the tri-tip is tender and the flavors have melded. Stir occasionally.

6. Serve: Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, chopped onions, avocado, or cilantro.