"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Andes Chili Recipe

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This recipe for Andes Chili, by , is from A Collection of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Andes
Added: Monday, October 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs ground beef
1 teaspoon oregano
1 tablespoon cooking oil
1/4 teaspoon cumin
3 garlic cloves minced
6 whole allspice
1 green pepper
1 tablespoon monosodium glutamate
3 stalks celery, fine cut
3 tablespoon sugar
2 large onions, fine cut
2 (15 oz.) can kidney beans, undrained
1 (16 oz.) stewed tomatoes
big can of V-8 juice
1 (6 oz) tomato paste
1 tablespoon salt
1/2 teaspoon coarse ground pepper
2 bay leaves
1 tablespoon plus 1 teaspoon chili powder

Directions:
Directions:
In heavy deep pan, heat oil and brown meat well. (Drain off grease). Add garlic, celery, onions, green pepper and saute 10 minutes. Add tomatoes, V-8 juice, tomato paste, spices, seasonings, monosodium glutamate, chili peppers, sugar and beans. Bring to boil; reduce heat and simmer uncovered for 1 - 1 1/2 hours, depending on thickness desired.

(Serve with garlic bread).

 

 

 

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