Ingredients:
Makes five cups Prep Time: 25 minutes Start to finish: 1 hour and 55 minutes 1 tablespoon olive oil 2-pound boneless lean beef top round steak, trimmed of fat, cut into 3/4-inch pieces 1 medium onion, chopped 2 cloves garlic, chopped 1 can (14.5 ounces) Muir Glen organic diced tomatoes, undrained 1 can (4.5 ounces) chopped green chiles, undrained 1 can (14 ounces) reduced-sodium beef broth 2 tablespoons chili powder 2 tablespoons yellow cornmeal 1/2 teaspoon kosher (coarse) salt 1/4 teaspoon ground red pepper (cayenne) Cornbread wedges, if desired Sliced green onions or chopped fresh cilantro, if desired

Instructions:
In 4-quart Dutch oven, heat oil over medium-high heat. Add half of beef; cook 4-6 minutes, stirring frequently, until browned. Remove from pan. Repeat with remaining beef. Return all of the beef to the pan. Add chopped onion and garlic; cook 2-3 minutes, stirring frequently, until onions are crisp-tender. Meanwhile, in blender, place tomatoes and green chiles. Cover; blend until smooth. To beef mixture in pan, add tomato mixture, broth, chili powder, cornmeal, salt and red pepper; stir well. Heat to boiling. Reduce heat to low; cover and simmer for 1 hour to 90 minutes, stirring occasionally, until beef is tender. Serve over cornbread wedges; sprinkle with green onions.