The musical "Waitress"
Beef Brisket Chili
TOTAL TIME: Prep: 30 min. Cook: 3-1/4 hours
YIELD: 10 servings (2-1/2 quarts).
My son and I concocted this beef brisket chili for a chili cook-off at his work. He proudly came home with a first-place ribbon! —Marie Hattrup, Sonoma, California
Ingredients
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1 fresh beef brisket (2 pounds), cut into 1/2-inch pieces
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1 large onion, finely chopped
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2 tablespoons canola oil
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2 cans (16 ounces each) kidney beans, rinsed and drained
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1 pound smoked kielbasa or Polish sausage, halved and sliced
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1 jar (16 ounces) salsa
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (8 ounces) tomato sauce
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2 cans (4 ounces each) chopped green chiles
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2 garlic cloves, minced
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1 tablespoon chili powder
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1 tablespoon ground cumin
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1 teaspoon celery salt
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1/4 teaspoon salt
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1/8 teaspoon pepper
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2 to 3 tablespoons lemon juice
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1-1/2 teaspoons grated lemon zest
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Optional: Shredded cheddar cheese and sliced green onions
Directions
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1.
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.
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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 zest. If desired, top with cheddar cheese and sliced green onions.
Nutrition Facts
1 cup: 404 calories, 19g fat (6g saturated fat), 69mg cholesterol, 1309mg sodium, 25g carbohydrate (5g sugars, 6g fiber), 32g protein.
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