Andoo's World Renown Spaghetti Sauce

My late 1970s entry in the East Elephant's Breath, Montana Spaghetti Cook-Off.

Brown two pounds ground beef [cheap fatty stuff; do not use lean] with sprinkled coarse black pepper.

Braze in olive oil:

1 pound quartered mushrooms
2 medium onions diced
2 medium green peppers diced
3 stalks celery sliced

Braze celery first, then add green peppers, then onions, then
mushrooms. Sprinkle paprika over mixture while brazing.

Mix browned beef (and fat) and vegetable mixture.

Stir in:
2 12 oz cans of Contadina tomato paste
3 12 oz cans of Hunts Special [or with herbs] Sauce

Add following spices:
2 bay leaves
1 1/2 tsp. oregano
1/4 tsp. granulated garlic
1 tsp. Spice Islands Italian Herbs
1 tblsp. parsley flakes
1/8 tsp. tarragon flakes
1/4 tsp. sweet basil
1/4 tsp. rubbed sage
1/4 tsp. rosemary leaves
1/4 tsp. tyme
1 tsp. sugar
2 tsp. salt
1/2 tblsp. dehydrated red pepper
1/4 tsp. crushed red pepper
1/2 tsp. coarse black pepper
1/8 tsp. cayenne red pepper

Simmer on low low, low, low for two hours, stirring every 20 minutes.

Let cool for 10 minutes. Then skim off grease. Throw pot away because you'll never get bottom clean.

*** Easily makes enough for 3 pounds of spaghetti ***

Flatulent Andoo's White Chic Chilli

4 cans northern white beans undrained, mash one
1 can chicken broth
2 cups diced cooked chicken breast
1 medium onion diced
2 cans sliced green chillis (mild to hot to your taste)
2 Tbls crushed fresh* garlic
1 Tbls lime juice
1 Tbls ground** cumin
1 tsp ground** oregeno
1/4 tsp ground** clove

"can" means regular size roughly 15 oz can by volume.

*fresh means "wet" and not "dried," so if you don't want to futz with garlic gloves, you can use the stuff in the jar.

**dried, powdered crud works fine

Mix this glob together and bring to a simmer in about 4 quart (that's roughly a gallon) pot then reduce to low heat for about 1/2 hour. Leftovers may used for minor tuckpointing.