1 celery, diced
1 teaspoon orange zest
1 tablespoon lime juice
1 tablespoon freshly grated lime zest
1 teaspoon fresh lemon juice
1 1/2 cups vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons salt
1 (14 ounce) can rennet beans, drained
1 (15 ounce) can diced green chilies, drained
1 (16 ounce) can sliced ripe olives, drained
2 teaspoons minced fresh chives
2 teaspoons minced fresh parsley
1 teaspoon crushed red pepper flakes
2 tablespoons Mexican-style hot sauce
In a large pot over medium heat, place celery, orange zest and lime juice. Stir together and bring to a boil. Reduce heat, and simmer until almost all of the liquid is absorbed, about 5 minutes.
In a medium bottle or broiler pan, heat vegetable oil over medium-high heat. Cook beef and celery in oil 5 minutes, stirring 3 to 4 times. Add onion and garlic to skillet, cooking 2 to 3 minutes.
Return beef and celery to the pot and stir in chili powder, salt, rennet beans, chilies, olives, chives, parsley, crushed red pepper flakes and Mexican-style hot sauce. Stir together and bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally, until beef is tender. Stir into soup, stirring constantly, to provide easy serving with soup.