Zesty Steak Chili
TOTAL TIME: Prep: 40 min. Cook: 2 hours
YIELD: 20 servings.
This full-flavored, medium-hot, Texas-style chili tastes even better the second day. —Michelle Smith, Running Springs, California
Ingredients
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4 pounds beef top round steak, cut into 1-inch cubes
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4 garlic cloves, minced
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1/4 cup canola oil
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3 cups chopped onion
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2-3/4 cups water, divided
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2 cups sliced celery
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3 cans (14-1/2 ounces each) diced tomatoes, undrained
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2 cans (15 ounces each) no-salt-added tomato sauce
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1 jar (16 ounces) salsa
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3 tablespoons chili powder
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2 teaspoons ground cumin
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2 teaspoons dried oregano
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1 teaspoon salt, optional
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1 teaspoon pepper
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1/4 cup all-purpose flour
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1/4 cup yellow cornmeal
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Shredded reduced-fat cheddar cheese, reduced-fat sour cream, sliced green onions and sliced ripe olives, optional
Directions
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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.
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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.
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