Source: This recipe was submitted to the Down-Home Diabetic Cookbook, ©1995, by Carol Brethauer of Denver, CO and published in a review in Cinnamon Hearts ~ Recipes, Art & Food For The Mind.

This full flavored, medium hot chili.

Servings

4 lb top round steak, lean , cut into 1-inch cubes
4 medium garlic cloves , minced
0.25 cup vegetable oil
3 cup fresh chopped onion
2.75 cup cold water , divided
2 cup fresh chopped celery
43.5 oz canned unsalted diced tomatoes , undrained
30 oz no-salt tomato sauce
16 oz salsa
3 tbsp chili powder
2 tsp ground cumin
2 tsp oregano leaves , dried
1 tsp black pepper
0.25 cup white all purpose flour
0.25 cup cornmeal

1 In a Dutch oven over medium-high heat, sauté steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups water and next eight ingredients; bring to a boil. Reduce heat; cover and simmer 2 hours or until tender.
2 Combine flour, cornmeal and remaining water; stir until smooth.
3 Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened. If desired, garnish with low-fat cheese, light sour cream, onions, and olives.