Recipe By : Michelle Smith, Taste of Home, Oct/Nov 1995
Serving Size : 20 Preparation Time :0:00
Categories : Chili Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Round steak -- cut in 1" cubes
4 cl Garlic -- minced
1/4 c Cooking oil
3 c Onion -- chopped
2 3/4 c Water -- divided
2 c Celery -- sliced
43 1/2 oz Diced tomatoes (3 cans) --
- undrained
30 oz Tomato sauce (2 cans)
16 oz Jar salsa
3 tb Chili powder
2 ts Ground cumin
2 ts Dried oregano
1 ts Salt (optional)
1 ts Pepper
1/4 c All-purpose flour
1/4 c Yellow corn meal
Cheddar cheese -- shredded
- (optional)
Sour cream (optional)
Green onions -- sliced
- (optional)
Ripe olives -- sliced (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,
corn meal and remaining water; stir until smooth. Bring chili to a
boil. Add flour mixture; cook and stir 2 minutes or until thickened.
Garnish with cheese, sour cream, onions, and olives.
