Zesty Steak Chili

Total Time

Prep: 40 min. Cook: 2 hours

Makes

20 servings

Updated: Oct. 16, 2022
This full-flavored, medium-hot, Texas-style chili tastes even better the second day. —Michelle Smith, Running Springs, California
Zesty Steak Chili Recipe photo by Taste of Home

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

  1. 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.
  2. 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.

Nutrition Facts

1 cup: 200 calories, 6g fat (1g saturated fat), 51mg cholesterol, 247mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 2 meat, 2 vegetable.