Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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4 pounds round steak, cut in 1" cubes

4 cloves garlic, minced

1/4 cup cooking oil

3 cups onion, chopped

2 3/4 cups water, divided

2 cups celery, sliced

3 14-1/2oz can diced tomatoes, undrained

2 15oz cans tomato sauce

1 16oz jar salsa

3 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon salt, optional

1 teaspoon pepper

1/4 cup all-purpose flour

1/4 cup yellow cornmeal

Shredded cheddar cheese, sour cream,, sliced green onions

and sliced ripe olives, optional

Instructions: 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. Garnish with cheese, sour cream, onions and olives. Yield: 20 servings.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with no-salt-added tomato sauce and without additional salt; served without cheese, sour cream, onions and olives) equals 2 meat, 2 Vegetable; also, 187 calories, 155 mg sodium, 44 mg cholesterol, 13 mg carbohydrate, 19 gm protein, 7 gm fat.

Serves: 20

Food Exchanges: