Beef Brisket Chili

• 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, 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 zest

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 zest.

fresh beef brisket, onion, vegetable oil, kidney beans, kielbasa, salsa, tomatoes, tomato sauce, green chilies, garlic, chili powder, ground cumin, celery salt, salt, pepper, lemon juice, lemon zest

Taken from www.tasteofhome.com/recipes/beef-brisket-chili/ (may not work)