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Zesty Steak Chili
Yield: 20 Servings
4 lb round steak -- cut in 1
1 cubes
4 garlic
cloves --,Minced 1/4
c cooking oil
3 c onion,Chopped 2 3/4
c water --,Divided
2 c celery,Sliced
3 cn (14 1/2 oz each),Diced
1 tomatoes
--,Undrained
2 cn (15 oz each) tomatoe sauce
1 jar (16
oz) salsa
3 T chili powder
2 t cumin,Ground
2 t oregano,Dried
1 t salt -- optional
1 t pepper 1/4
c all-purpose flour 1/4
c yellow cornmeal
1 cheddar
cheese,Shredded
1 sour
cream
1 green
onions and,Sliced
1 ripe
olives --,Sliced
1 optional 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, celery, tomato stuffs, salsa, and seasonings;
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 |
