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Zesty Steak Chili - 20 - e

Source of Recipe

Quick Cooking 1999 – M. Smith; Running Springs, CA
Zesty Steak Chili - 20 - e

Exchanges
Serves: 20
4 lbs. round steak, cut into 1-in. cubes
4 garlic cloves, minced
1/4 c. vegetable oil
3 c. chopped onion
2-3/4 c. water, ‘divided’
2 c. celery, sliced
3 14-1/2-oz. cans diced tomatoes, undrained
12 15-0z. cans no-salt-added tomato sauce
1 16-oz. jar salsa
3 T. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. pepper
1/4 c. all-purpose flour
1/4 c. yellow cornmeal

In a Dutch oven over medium-high heat, cook steak and garlic in oil until meat is browned. Add onion; cook and stir for 5 minutes. Stir in 2 c. water and the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 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 for 2 minutes or until thickened. If desired garnish with low-fat cheese, light sour cream, onions and olives.

One 1-cup serving equals: 187 calories…155 mg sodium…44 mg cholesterol…13 gm carbohydrate…19 gm protein…7 gm fat ++++ Exchanges: 2 meat…2 vegetable