Slow-Cooker Steak Chili

• 2 pounds beef round steak, cut into 1-inch cubes
• 1 1/2 cups onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons oil
• 1 1/3 cups water, divided
• 16-oz. jar salsa
• 2 15-oz. cans kidney beans, drained and rinsed
• 15-oz. can tomato sauce
• 2 14 1/2-oz. cans diced tomatoes
• 1 cup celery, chopped
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/8 cup all-purpose flour
• 1/8 cup cornmeal
• Garnish: shredded Cheddar cheese, sour cream, crushed tortilla chips

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

beef round steak, onion, garlic, oil, water, salsa, kidney beans, tomato sauce, tomatoes, celery, chili powder, ground cumin, oregano, pepper, flour, cornmeal, cheddar cheese

Taken from www.myrecipes.com/recipe/slow-cooker-steak-chili (may not work)