Steak Chili

• 1-1/2 pounds beef eye round roast, cut into 1-inch cubes
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 can (15 ounces) no-salt-added tomato sauce
• 1-1/4 cups water, divided
• 1-1/4 cups reduced-sodium V8 juice
• 1/2 teaspoon hot pepper sauce
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1-1/2 teaspoons ground cumin
• 1 teaspoon pepper
• 2 tablespoons all-purpose flour

1. In a large skillet, brown steak until meat is no longer pink. Drain, discarding all but 2 tablespoons drippings. Set meat aside.
2. In the same skillet, saute onion and garlic in drippings for 3 minutes or until vegetables are crisp-tender. Return meat to pan. Add the tomato sauce, 1 cup water, V8 juice, hot pepper sauce and spices; bring to a boil. Reduce heat; cover and simmer 2-1/2 hours.
3. Combine flour with remaining water; whisk into chili. Bring to a boil; cook and stir for 2 minutes or until thickened. Cook 10 minutes longer or until heated through.

beef, onion, garlic, salt, water, hot pepper, chili powder, paprika, ground cumin, pepper, flour

Taken from www.tasteofhome.com/recipes/steak-chili/ (may not work)