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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 20 |
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This full-flavored, medium-hot, Texas-style chili tastes even better the second day. Ingredients:
4 pounds beef top round steak, cut into 1-inch cubes |
4 garlic cloves, minced |
1/4 cup canola oil |
3 cups chopped onion |
2-3/4 cups water, divided |
2 cups sliced celery |
3 cans (14-1/2 ounces each) diced tomatoes, undrained |
2 cans (15 ounces each) no-salt-added tomato sauce |
1 jar (16 ounces) salsa |
3 tablespoons chili powder |
2 teaspoons ground cumin |
2 teaspoons dried oregano |
1 teaspoon salt, optional |
1 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup yellow cornmeal |
shredded reduced-fat cheddar cheese, reduced-fat sour cream, sliced green onions and sliced ripe olives, optional |
Directions:
1. 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 and next nine ingredients; bring to a boil.
2. 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 thickened. If desired, garnish with reduced-fat cheese, reduced-fat sour cream, onions and olives. Yield: 20 servings.
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