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Miles Davis's Chili Recipe

“… I really liked French cooking, and all the black American dishes. But my favorite was a chili dish I called Miles’s South Side Chicago Chili Mack. I served it with spaghetti, grated cheese, and oyster crackers.” Davis didn’t divulge what was in the dish or how to make it, but in 2007, Best Life magazine got the recipe from his first wife, Frances, who Davis said made it better than he did.

Miles’s south side Chicago Chili Mack (Serves 6)

• 1/4 lb. suet (beef fat)
• 1 large onion
• 1 lb. ground beef
• 1/2 lb. ground veal
• 1/2 lb. ground pork
• salt and pepper
• 2 tsp. garlic powder
• 1 tsp. chili powder
• 1 tsp. cumin seed
• 2 cans kidney beans, drained
• 1 can beef consommé
• 1 drop red wine vinegar
• 3 lb. spaghetti
• parmesan cheese
• oyster crackers
• Heineken beer

1. Melt suet in large heavy pot until liquid fat is about an inch high. Remove solid pieces of suet from pot and discard.
2. In same pot, sauté onion.
3. Combine meats in bowl; season with salt, pepper, garlic powder, chili powder, and cumin.
4. In another bowl, season kidney beans with salt and pepper.
5. Add meat to onions; sauté until brown.
6. Add kidney beans, consommé, and vinegar; simmer for about an hour, stirring occasionally.
7. Add more seasonings to taste, if desired.
8. Cook spaghetti according to package directions, and then divide among six plates.
9. Spoon meat mixture over each plate of spaghetti.
10. Top with Parmesan and serve oyster crackers on the side.
11. Open a Heineken.