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.
Reviews
Great dinner on a cold day! Follow the recipe and your family will love you! Keep in mind, this recipe is for a serving of 20!
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.
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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