Zesty Steak Chili

• 4 pounds round steak, cut into 1-inch cubes
• 4 garlic cloves, minced
• 1/4 cup cooking oil
• 3 cups chopped onion
• 2 3/4 cups water, divided
• 2 cups sliced celery
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cans (15 ounces each) tomato sauce
• 1 jar (16 ounces) salsa
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon salt, optional
• 1 teaspoon pepper
• 1/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• Shredded cheddar cheese
  
• sour cream
  
• sliced green onions
• sliced ripe olives
  

In a dutch oven over medium-high heat, saute steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups water and next nine ingredients; bring to a boil. Reduce heat; cover and simmer 2 hours or until tender. Combine flour, cornmeal and remaining water; stir until smooth. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened. Garnish with cheese, sour cream, onions and olives.

serves 10