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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.

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Seco de Carne (Peruvian Beef Stew)

Wednesday, June 24th, 2009

INGREDIENTS

  • 2 cubes of chicken bouillon
  • 2 Kg of meat (4 pounds) (I use top sirloin, but that is just a personal preference)
  • Garlic powder (3 spoonfuls)
  • 3 onions
  • 2 anaheim hot peppers
  • 1 hot pepper (habanero, jalapeno or south american aji)
  • 1/3 cup of vinegar
  • 1 cup of red wine
  • Cumin (1 spoonful)
  • Cilantro (2 bunches)
  • 1 1/2 cups of peas
  • 1 red pepper
  • olive oil and salt

PREPARATION

  • Make a cilantro and hot pepper mix: In a food processor put the cilandro and peppers. As you add the cilantro and peppers into the processor, add a little olive oil to make it easier to make the mix
  • Cut the meat in pieces. Season it with salt, the cumin and garlic powder. Let it marinade in the wine and vinegar for about 1/2 hour
  • Fry the onions until they are transparent and add the rest of the garlic powder
  • Place the meat and the cilantro/pepper mix into the pan with the onions. After a few minutes add 1/4 cup of water, the chicken bouillon and the marinade liquid
  • Cook at medium heat for half an hour
  • add the peas and slices of the red pepper
  • Cook at low heat for another half hour to 45 minutes 


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Papa rellena (stuffed potato)

Saturday, June 20th, 2009

INGREDIENTS (4 people recipe)

  • 2 small onions
  • 2 potatoes per person
  • Pitted olives
  • 1/2 pound of ground beef
  • Raisins
  • Boiled egg
  • Chopped parsley
  • Salt and pepper

PREPARATION

  • Boil the potatoes, peel them and mash them.
  • Fry the onions with salt and pepper. When the onions are transparent, add the ground beef (salt it to taste) and cook it.
  • Add the raisins, olives and the boiled egg.
  • Use the mashed potatoes (adding egg to the potatoes as optional) to create a ball that has in its center the beef mix prepared above.
  • Fry the balls using high a lot of hot oil (using high heat). Please be careful with the hot oil.


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Anticuchos (Peruvian beef heart skewers)

Saturday, June 20th, 2009

INGREDIENTS

  • Beef heart in square pieces
  • Coriander
  • Aji colorado (3 spoonfulls)
  • Ground garlic (2 spoonfulls)
  • Vinegar (1/2 a bottle for marination)
  • Salt and pepper
  • Oil

PREPARATION

  • Marinade the beef with the coriander, aji colorado, ground garlic, vinegar, salt and pepper for 1 hour
  • Put the pieces in a skewer and put to the fire (barbeque grill)
  • Brush the skewers with the leftover marinade while it is on the fire.  


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