Beef and Chili Topping

Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 22%
  • Protein: 21g
  • Fat: 3.2g
  • Saturated fat: 1.1g
  • Carbohydrate: 4.4g
  • Fiber: 0.7g
  • Sodium: 42mg
  • Cholesterol: 53mg

Ingredients

  • 3 fresh poblano (also called pasilla) chilies (9 oz. total)
  • 3/4 pound boned, fat-trimmed top round or top sirloin beef (about 1 in. thick)
  • Salt
  • Pepper

Preparation

  1. Lay chilies and beef on a barbecue grill over a solid bed of hot coals or on a gas grill over high heat (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Turn chilies as needed to brown and blister all sides, 5 to 7 minutes. Cook beef, turning once, until browned and rare in center of thickest part (cut to test), 8 to 10 minutes, longer for medium or well done. Pull stems, seeds, and skins off chilies and discard. Coarsely chop beef and chilies, and mix together. Add salt and pepper to taste. Use warm or cool.
  2. Nutritional analysis per 1/2 cup.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef and Chili Topping Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy