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Submitted by: Mignonne Gardner from Pleasant Grove, UT
Originally shared on the web 12/28/2018

2 lbs. beef round steak, cut into 1-inch cubes
1-1/2 c. onion, chopped
2 cloves garlic, minced
2 T. oil 1-1/3 c. water, divided
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 c. celery, chopped
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: shredded Cheddar cheese, sour cream, crushed tortilla chips

Brown beef, onion and garlic in oil in a large skillet over medium heat; drain. Add beef mixture to a 5-quart slow cooker. Stir in one cup water and remaining ingredients except flour, cornmeal and garnish; mix well. Cover and cook on low setting for 8 hours. Combine flour, cornmeal and remaining 1/3 cup water in a small bowl, whisking until smooth. Add mixture to simmering chili right before serving; stir 2 minutes, or until thickened. Garnish as desired. Makes 8 servings.