Ingredients
4 pounds beef top round steak, cut into 1-inch cubes4 garlic cloves, minced1/4 cup canola oil3 cups chopped onion2-3/4 cups water, divided2 cups sliced celery3 cans (14-1/2 ounces each) diced tomatoes, undrained2 cans (15 ounces each) no-salt-added tomato sauce1 jar (16 ounces) salsa3 tablespoons chili powder2 teaspoons ground cumin2 teaspoons dried oregano1 teaspoon salt, optional1 teaspoon pepper1/4 cup all-purpose flour1/4 cup yellow cornmealShredded reduced-fat cheddar cheese, reduced-fat sour cream, sliced green onions and sliced ripe olives, optional
Preparation
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.
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.
