Andy's Chili
The best chili I've ever had came from a pushcart on the MIT campus. Here's the recipe, along with fond memories of the man who cooked and served it. From the acknowledgments to John Murdzek's dissertation: "Andy Anderson, Head Chiliologist of Andy's Place, deserves special mention, not for serving up fine cuisine (which he does), but for serving up optimism and encouragement at a place where a good word is hard to come by."
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