Miles Davis' Chili

by ShannaSaul     Sep 20, 2011
Though this recipe was a basic list of ingredients and that was all, the following is the best interpreted version. Incredible chill! As incredible as the man, himself!
Difficulty: Easy
Prep Time: 20 Min(s)
Cook Time: 4 Hour(s)
Ready In: 4.5 Hour(s)
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1 tablespoon bacon grease [+]
2 pounds ground lean chuck [+]
salt and pepper [+]
1 red pepper [+]
1 green pepper [+]
3 large cloves of garlic [+]
2 teaspoons cumin [+]
2 teaspoons chili powder [+]
1 can tomatoes [+]
1 can beef broth [+]
1/2 jar of mustard [+]
1/2 shot glass of vinegar [+]
pinto or kidney beans [+]


1. Preheat the oven to 350 degrees F.  Heat bacon fat in a large pan over medium-high heat until very hot, but not quite smoking.  Season the beef generously with salt and pepper, and brown it in one-layer batches so you get a deep brown color on all sides.  Deglaze the pan with a splash of water if the brown bits build up, making sure you save the liquid.  Remove beef using a slotted spoon and set aside.
2. Lower the heat to medium, and cook the peppers in the remaining fat until soft, about 5 minutes.  Add the garlic and cook until soft.  Add cumin and chili powder and cook for one minute.

3. Combine the beef, tomatoes, broth, mustard, vinegar and beans in a Dutch oven.  Add the pepper mixture and any deglazing liquid.  Season with salt and pepper to taste, keeping in mind that it will reduce and intensify somewhat in the oven.  Bring it to a boil over medium-high heat, cover, and immediately place in the oven.   Cook for around 3 hours or until the meat is tender.

You can also cook the chili in a pot on the stove top, simmering very gently and stirring occasionally.
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A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.
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