RUSS’S CHILI
by
Russell Madden
1 30 ounce can dark kidney beans,
drained (optional: chili beans)
1 28 ounce can tomatoes, diced, with juice (or
6-8 small/medium tomatoes, peeled, diced)
1 15 ounce can tomato sauce
1 12 ounce bottle/can of beer
1-2 yellow onions, diced
2-4 garlic cloves, diced
2 pounds ground beef
2-3 tablespoons chili powder
1/4 teaspoon ground cloves
dashes of ground pepper; paprika; cayenne powder; cumin; allspice;
crushed red pepper; oregano (fresh or dried) (adjust or omit spices per
taste)
3-4 stalks of celery, diced (optional)
2-3 bay leaves (optional)
1 bell pepper, green or red, diced
(optional)
Optional: dashes of onion and/or garlic powder; 4-6 ounces taco sauce
(e.g., Ortega mild) (for hotter chili: dashes Tabasco sauce; Cholula
hot sauce; green chilies, diced)
Sautee onions and garlic (and celery and bell pepper, if used). Add to
liquid ingredients in large, cast iron pot. Add spices. Brown ground
beef; drain; combine with liquids. Simmer until well blended, 1-2
hours. Remove bay leaves. Top servings with crackers or shredded cheese
or diced onion. Add Cholula hot sauce, if desired.
