Dinner: Zesty Steak Chili Recipe

Ingredients

4 pounds beef top round steak, cut into 1-inch cubes
4 garlic cloves, minced
1/4 cup canola oil
3 cups chopped onion
2-3/4 cups water, divided
2 cups sliced celery
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) no-salt-added tomato sauce
1 jar (16 ounces) salsa
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt, optional
1 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
Shredded reduced-fat cheddar cheese, reduced-fat sour cream, sliced green onions and sliced ripe olives, optional

Instructions

In a Dutch oven over medium-high heat, saute steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups water and next nine ingredients; bring to a boil.
Reduce heat; cover and simmer 2 hours or until tender. Combine flour, cornmeal and remaining water; stir until smooth. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened. If desired, garnish with reduced-fat cheese, reduced-fat sour cream, onions and olives.

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