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