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Andy’s Chili (As sold at MIT in the 80’s)

Saturday, February 27th, 2010

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.

Posted in Beans and Vegetables, Beef | 2 Responses »

Frejoles a la Casilda (Beans Casilda Style)

Saturday, June 6th, 2009

INGREDIENTS

  • 3 chicken bouillion cubes
  • 1 lb. of beans
  • 2 teaspoons ground Mirasol red pepper (aji mirasol molido)
  • 3/4 cup chopped onions
  • 1 teaspoon ground garlic
  • 1 teaspoon spanish paprika (pimenton)
  • 1 cup evaporated milk
  • 1/2 cup shreded cheese
  • 2 cooked pimentos 
  • 6 bacon slices

PREPARATION

  • Soak the beans overnight. The next morning, cook the beans. Once they are soft, mash half of the beans.
  • Fry the onions, garlic, peppers, paprika, pimentos, evaporated milk and one buillion cube.
  • After a few minutes incorporate the beans and the rest of the buillion cubes. Mix and let it cook for a few minutes.
  • Fry the bacon.
  • Place the mix into an oven safe container and cover with the shredded cheese
  • Place the bacon over the mix and cheese. Place in a hot oven and let it cook until the cheese melts. 

COMMENTS

  • Any type of beans works. The “red kidney bean” or the “pinto” beans have worked well for me.

  • Once the beans are cooked they should appear almost dry. Otherwise once you add to the mix it ends up like soup.

  • The cheese could be any type that melts well. Mozzarella is works ok but other mixes like monterrey jack or cheddar gives it more flavor.

     

Posted in Beans and Vegetables, Entrees | No Responses »