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Beef Brisket Chili

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
  • Total Time
    Prep: 30 min. Cook: 3-1/4 hours
  • Makes
    10 servings (2-1/2 quarts)

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 smoked kielbasa or Polish sausage, halved and sliced
  • 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 chiles
  • 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 zest
  • Optional: shredded cheddar cheese and sliced green onions

Directions

  • 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.
Editor's Note
This is a fresh beef brisket, not corned beef.
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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