Zesty Steak Chili Recipe

5 2 5
Zesty Steak Chili Recipe
Zesty Steak Chili Recipe photo by Taste of Home
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Zesty Steak Chili Recipe

Read Reviews
5 2 5
Publisher Photo
This full-flavored, medium-hot, Texas-style chili tastes even better the second day. —Michelle Smith, Running Springs, California
MAKES:
20 servings
TOTAL TIME:
Prep: 40 min. Cook: 2 hours
MAKES:
20 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Zesty Steak Chili in Taste of Home October/November 1995, p17

Nutritional 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.

  • 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
  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. Yield: 20 servings.
Originally published as Zesty Steak Chili in Taste of Home October/November 1995, p17

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krucook User ID: 517980 10897
Reviewed Feb. 19, 2014

"This is my family's favorite chili. I appreciate that it serves many. This is the chili we make before we go caroling during the holidays."

MY REVIEW
schools1016 User ID: 7053210 8348
Reviewed May. 12, 2013

"I have neighbors who insist on having this every fall! I make it numerous times every fall/winter & it freezes nicely. Been our favorite for YEARS!"

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