Slow-Cooker Steak Chili

Gooseberry Patch
Serves 8


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2 pounds beef round steak, cut into 1-inch cubes
1 1/2 cups onion, chopped
2 cloves garlic, minced
2 tablespoons oil
1 1/3 cups water, divided
16-oz. jar salsa
2 15-oz. cans kidney beans, drained and rinsed
15-oz. can tomato sauce
2 14 1/2-oz. cans diced tomatoes
1 cup celery, chopped
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 cup all-purpose flour
1/8 cup cornmeal
Garnish: shredded Cheddar cheese, sour cream, crushed tortilla chips


Brown beef, onion and garlic in hot oil in a large skillet over medium heat; drain. Add beef mixture to a 5-quart slow cooker. Stir in one cup water and next 9 ingredients; mix well. Cover and cook on low setting for 8 hours. Combine flour, cornmeal and remaining water in a small bowl, whisking until smooth. Add mixture to simmering chili right before serving; stir for 2 minutes or until thickened. Garnish as desired.

Created date

August 2013