*  Exported from  MasterCook II  *
 
                             ZESTY STEAK CHILI
 
 Recipe By     : Michelle Smith (Taste of Home Oct/Nov 95)
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Chili				 Beef
 		Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        round steak -- cut in 1 cubes
    4                    garlic cloves -- minced
      1/4  cup           cooking oil
    3      cups          chopped onion
    2 3/4  cups          water -- divided
    2      cups          sliced celery
    3      cans          (14 1/2 oz each) diced tomatoes -- undrained
    2      cans          (15 oz each) tomato sauce
    1      jar           (16 oz) 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
 
 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, tomatoe 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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