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Zesty Steak Chili

This full-flavored, medium-hot, Texas-style chili tastes even better the second day. —Michelle Smith, Running Springs, California

20 ServingsPrep: 40 min. Cook: 2 hours

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

Directions

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

2 of 2

Zesty Steak Chili (continued)

Directions (continued)

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. Yield: 20 servings.

Nutrition Facts: One 1-cup serving (prepared with no-salt-added tomato sauce and without additional salt; served without cheese, sour cream, onions and olives) equals 187 calories, 7 g fat (0 saturated fat), 44 mg cholesterol, 155 mg sodium, 13 g carbohydrate, 0 fiber, 19 g protein. Diabetic Exchanges: 2 meat, 2 vegetable.