Prepared by Angel Shannon
www.cookingwithangel.com
Ingredients:
- 2 lbs round steak, cubed with fat trimmed off
- 2 garlic cloves minced
- 1 ½ C. chopped red onion
- 1/8 C. oil
- 1 C. water
- 1 C. chopped celery
- 2 cans diced tomatoes (14 oz)
- 1 can tomato sauce (15 oz)
- 16 oz. jar of salsa (I like Pace Medium)
- 1 ½ T chili powder
- 1 t. cumin
- 1 t. oregano
- ½ t. black pepper
- 2 cans kidney beans rinsed
- 1/8 C flour
- 1/8 C cornmeal
- 1/3 C water
Method:Heat the oil in a pan; add your meat, onion and garlic. Cook until steak is browned and the onions are tender. With a slotted spoon remove meat/onion/garlic from pan leaving juices behind. Place in your crock-pot. Add the next 10 ingredients. Stir and allow to simmer in your crock-pot for 6-8 hours. Before serving, whisk together the flour, cornmeal and water. Add that to your chili and stir it in to thicken it. Top it with grated cheese, sour cream and crushed tortilla chips. Yum!
