This is not a Peruvian recipe but it is such a good recipe that I thought I would share it here. When I was an undergrad at MIT I used to have Andy’s chili at least once a week. A few weeks ago a friend found this recipe and she prepared it. It was just as I remembered it. She found the recipe at:
http://www.andystevens.com/chili/

Andy’s Famous Chili

1 pound hamburger
5 cloves fresh garlic, chopped
1 large Spanish onion, chopped
5 tbsp chili powder
.5 tsp cumin
.5 tsp garlic powder
.5 tsp crushed red pepper
salt and pepper to taste
1 can Hunt’s tomato sauce (28-32 oz can), more or less to desired chili thickness
16(?) oz. dried kidney beans
turkey bones (for cooking kidney beans)

Brown hamburger with chopped garlic
Mix dry ingredients; add to burger mixture
Add sauce and onions
Cover pot; place on stove at lowest heat
Stir every 15 minutes
Cook for 1.5-2 hours

While chili is cooking, cook kidney beans with turkey bones to add
flavor, about 1.5 hours

When chili is done, add kidney beans to chili
Turn flame off
Let sit on stove for a few hours

Fixing the chili:
Chili Dog: Boil some hot dogs. Andy used dogs with minimal skin which were easily bitable, and I have found that Ballpark Franks do the trick. (Don’t use Hebrew National. You will wind up pulling the dog out of the bun because it is so tough to bite, and chili will go all over the place. Trust me.) Also, try to get “top-split” or “New England Style” buns, though these can be hard to find outside of New England or during the winter. Steam your bun, insert dog, and slather with chili. If you like, add shredded cheddar cheese. Wrap in aluminum foil, carry it home, and eat with an icy cold Pepsi.

Frito Pie: Take a small lunchbag-size bag of Fritos and crunch it up so the chips are small. Open bag neatly at one end and pour chili right in the bag. Mix it up and add shredded cheddar cheese if desired.