Ingredients
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2 tablespoons oil
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2 lbs beef round steak, cut into 1-inch cubes
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2 garlic cloves, minced
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1 1/3 cups water, divided
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1 cup celery, chopped
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2 (15 ounce) cans kidney beans, drained and rinsed
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2 (14 1/2 ounce) cans diced tomatoes
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1 (16 ounce) jar salsa
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1 (15 ounce) can tomato sauce
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1 1/2 tablespoons chili powder
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon pepper
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2 tablespoons all-purpose flour
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2 tablespoons cornmeal
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1 1/2 cups onions, chopped
Instructions
- 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.