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Zesty Steak Chili Recipe

Zesty Steak Chili Recipe

This full-flavored, medium-hot, Texas-style chili tastes even better the second day. —Michelle Smith, Running Springs, California
TOTAL TIME: Prep: 40 min. Cook: 2 hours YIELD:20 servings


  • 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.

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.

Reviews for Zesty Steak Chili

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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."

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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