Ingredients
2 pounds fresh beef brisket, cut into ½-inch pieces
1 large onion, finely chopped
2 tbsp vegetable oil
32 fl oz kidney beans, 2 cans, rinsed and drained
1 pound smoked kielbasa or polish sausage, halved and sliced
16 fl oz salsa, 1 jar
14½ fl oz tomatoes, 1 can, diced and undrained
8 fl oz tomato sauce, 1 can
8 fl oz green chiles, 2 cans, chopped
2 garlic cloves, minced
1 tbsp chili powder
1 tbsp ground cumin
1 tsp celery salt
¼ tsp salt
⅛ tsp pepper
3 tbsp lemon juice
1½ tsp lemon zest, grated
cheddar cheese, shredded, optional
green onions, sliced, optional
Preparation
In a Dutch oven, brown beef and onion in oil in batches; drain. Stir in the beans, kielbasa, salsa, tomatoes, tomato sauce, chiles, garlic and seasonings.
Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Just before serving, stir in lemon juice and zest. If desired, top with cheddar cheese and sliced green onions.
