Slow-Cooker Steak Chili

Ingredients

• 2 pounds beef round steak cut into 1-inch cubes
• 29 oz tomatoes diced canned
• 30 oz kidney beans drained and rinsed canned
• 15 oz tomato sauce canned
• 1 cup celery chopped
• 8 servings garnish: cheddar cheese shredded sour crushed
• 1.5 tablespoons chili powder 
• 0.1 cup cornmeal 
• 0.1 cup flour all-purpose
• 2 cloves garlic minced
• 1 teaspoon ground cumin 
• 2 tablespoons oil 
• 1.5 cups onion chopped
• 1 teaspoon oregano dried
• 0.5 teaspoon pepper 
• 16 oz salsa 
• 1.3 cups water divided

Equipment

• bowl
• frying pan
• whisk
• slow cooker

Directions

1. Brown beef, onion and garlic in hot oil in a large skillet over medium heat; drain.
2. 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.
3. Combine flour, cornmeal and remaining water in a small bowl, whisking until smooth.
4. Add mixture to simmering chili right before serving; stir for 2 minutes or until thickened.
5. Garnish as desired.