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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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My son and I concocted this recipe for a chili cook-off at his work. He proudly came home with a first place ribbon! Ingredients:
1 fresh beef brisket (2 pounds), cut into 1/2-inch pieces |
1 large onion, finely chopped |
2 tablespoons vegetable oil |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 pound johnsonville® polish kielbasa sausage or polish sausage, coarsely chopped |
1 jar (16 ounces) salsa |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
2 cans (4 ounces each) chopped green chilies |
2 garlic cloves, minced |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1 teaspoon celery salt |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 to 3 tablespoons lemon juice |
1-1/2 teaspoons grated lemon peel |
Directions:
1. In a Dutch oven, brown beef and onion in oil in batches; drain. Stir in the beans, kielbasa, salsa, tomatoes, tomato sauce, chilies, garlic and seasonings.
2. 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 peel. Yield: 10 servings (2-1/2 quarts).
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