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Slow-Cooker Steak Chili

Yield Serves 8

Ingredients

  • 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

How to Make It

  1. 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.

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