Slow-Cooker Steak Chili (Crock Pot) - cooking recipe

Ingredients

2 tablespoons oil
2 lbs beef round steak, cut into 1-inch cubes
1 1/2 cups onions, chopped
2 garlic cloves, minced
1 1/3 cups water, divided
1 cup celery, chopped
2 (15 ounce) cans kidney beans, drained and rinsed
2 (14 1/2 ounce) cans diced tomatoes
1 (16 ounce) jar salsa
1 (15 ounce) can tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons cornmeal
Garnish
diced tomatoes, sour cream, crushed tortilla chips or shredded cheddar cheese

Preparation

Heat oil in a large saute pan over medium heat; add steak, onion and garlic. Cook over medium heat until steak is browned and onion and garlic are translucent.
With a slotted spoon, remove steak, onion and garlic to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, tomato sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours.
Shortly before serving time, whisk together flour, cornmeal and remaining 1/3 cup water until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired.