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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Kristi
Servings: 10
4 pounds round steak, cut into 1 inch cubes
4 garlic cloves, minced
¼ cup cooking oil
3 cups chopped onion
2 ¾ cups water, divided
2 cups sliced celery
3 14 ½ ounce cans diced tomatoes, undrained
2 15 ounce cans tomato sauce
1 16 ounces jar salsa
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt, optional
1 teaspoon pepper
¼ cup all-purpose flour
¼ cup yellow cornmeal
shredded cheddar cheese, sour cream, sliced green onions and sliced ripe olives, optional
In a Dutch oven over medium-high heat, sauté steak and garlic in oil until browned. Add onion and cook and stir for 5 minutes. Stir in 2 cups water and next nine ingredients and bring to a boil. Reduce heat and 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 and cook and stir 2 minutes or until thickened. Garnish with cheese, sour cream, onions and olives.