Ingredients
1 fresh beef brisket (2 pounds), cut into 1/2-inch pieces1 large onion, finely chopped2 tablespoons canola oil2 cans (16 ounces each) kidney beans, rinsed and drained1 pound smoked kielbasa or Polish sausage, halved and sliced1 jar (16 ounces) salsa1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce2 cans (4 ounces each) chopped green chiles2 garlic cloves, minced1 tablespoon chili powder1 tablespoon ground cumin1 teaspoon celery salt1/4 teaspoon salt1/8 teaspoon pepper2 to 3 tablespoons lemon juice1-1/2 teaspoons grated lemon zestOptional: Shredded cheddar cheese and sliced green onions
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.
