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Zesty Steak Chili

Yield: 20 Servings
4 lb round steak -- cut in 1
1 cubes
4 garlic cloves --,Minced
1/4 c cooking oil
3 c onion,Chopped
2 3/4 c water --,Divided
2 c celery,Sliced
3 cn (14 1/2 oz each),Diced
1 tomatoes --,Undrained
2 cn (15 oz each) tomatoe sauce
1 jar (16 oz) salsa
3 T chili powder
2 t cumin,Ground
2 t oregano,Dried
1 t salt -- optional
1 t pepper
1/4 c all-purpose flour
1/4 c yellow cornmeal
1 cheddar cheese,Shredded
1 sour cream
1 green onions and,Sliced
1 ripe olives --,Sliced
1 optional

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, celery, tomato stuffs, salsa, and seasonings; 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.

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