2 T. oil
2 lbs. beef round steak, cut into 1-inch cubes
1-1/2 c. onion, chopped
2 cloves garlic, minced
1-1/3 c. water, divided
1 c. celery, chopped
2 15-oz. cans kidney beans, drained and rinsed
2 14-1/2 oz. cans diced tomatoes
16-oz. jar salsa
15-oz. can tomato sauce
1-1/2 T. chili powder
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
2 T. all-purpose flour
2 T. cornmeal
Garnish: diced tomatoes, sour cream, crushed tortilla chips or shredded
Cheddar cheese
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Heat oil in a large sauté pan over medium heat; add steak, onion and garlic. Cook over medium heat until steak is browned and onion and garlic are translucent. With a slotted spoon, remove steak, onion and garlic to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, tomato sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours. Shortly before serving time, whisk together flour, cornmeal and remaining 1/3 cup water until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired. Serves 8.
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