Elevator to the Gallows: Miles Davis' South Side Chicago Chili Mack

from a recipe by Miles Davis in So What: The Life of Miles Davis, by John Szwed

Serves 6-8

(Since this recipe from Mr. Davis is vague on details, I suggest you "improvise" and come up with your own riff on it, as I have done. my measurements and suggestions are in parenthesis)

Bacon grease (2 tablespoons)

3 large cloves of garlic (minced)

1 green and 1 red pepper (about 12-14 ounces, cut into strips)

2 pounds ground lean chuck (I used ground chili beef 75/25)

2 teaspoons (ground) cumin

1/2 jar of mustard (4 tablespoons)

1/2 shot glass of (white) vinegar (2 tablespoons)

2 teaspoons chili powder (1 tablespoon)

Salt and pepper (to taste)

Pinto or kidney beans (2 15-ounce cans, drained)

1 can tomatoes (a 28-ounce can)

1 can beef broth (2 cups)

serve over linguine or spaghetti

with oyster crackers and grated Parmesan cheese

Fry up some bacon and reserve the grease (enjoy the bacon!).

Pour bacon grease in a large pot over medium heat and add the garlic. When garlic becomes fragrant, about a minute, add the beef and peppers. Continue to cook until meat is browned.

Add the rest of the ingredients, bring to boil, then lower to simmer, uncovered, for 20-30 minutes.

Meanwhile, cook your pasta and drain.

To serve family style, put pasta in large serving dish and spoon chili over. Serve with grated Parmesan cheese and crackers on the side.

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Original Post Found here: http://chef-du-cinema.blogspot.com/2013/02/tv-bites-elevator-to-gallows-ascenseur.html