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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.