Famous Chili recipes

Miles Davis
 
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.
John Szwed’s biography of Davis, So What, mentions another chili that the trumpeter’s father taught him how to make. The book includes the ingredients, but no instructions, save for serving it over pasta. Like a jazz musician, you’ll have to improvise.
bacon grease
3 large cloves of garlic
1 green, 1 red pepper
2 pounds ground lean chuck
2 teaspoons cumin
1/2 jar of mustard
1/2 shot glass of vinegar
2 teaspoons of chili powder
dashes of salt and pepper
pinto or kidney beans
1 can of tomatoes
1 can of beef broth
serve over linguine

European Style Cabbage Rolls

Combine in a mixing bowl
1 finely diced Brown onion
1 finely chopped garlic clove
3 sliced birds eye chillis
1 grated carrot
500gms of pork mince
1 cup of cooked rice
1 tbs Worcestershire sauce

Combine ingredients with your hands
Take the outer leaves off a cabage
Wrap the mixture in a leaf and place in a baking dish (repeat)
Cover with pasata you could also use stock

Oven bake for around 60 mins at 180c.

Slow Cooker Leg of Goat

No pictures for this one. Not that it looks that great anyway. The meat was moist and tender and just fell off the bone. A simple and straight forward way to cook a leg of goat and or lamb.

Place the leg of goat in your slow cooker
Add about 600gms of lamb or chicken stock.
I added lamb stock which I had stored in the freezer.
Two sprigs of rosemary and several garlic cloves

Cook on low for about 6 hours
The stock makes a delicious gravy

I served mine with baked potato and carrot.

Eggplant and cheese

This is a simple dish with a number of components:

Firstly slice two eggplants thinly coat with olive oil and oven bake until tender.

In a saucepan combine:
12 quatered tomatoes
Two tablespoons of olive oil
Salt and peppper
Heat until it reduces to a sauce, a potato masher may help.
Add 2 sliced spring onions
1 tsp of cushed garlic
Thinly diced silverbeet

Spray a baking dish with olive oil
Place a layer of eggplant
Add a layer of whole silverbeet leaves
Cover the leaves with a generous helping of tomato (all of it)

Top with the remaining eggplant

Cover with a mixture of grated mozzarella and grated cheddar

Oven bake until golden at 180c for about 35 minutes.

A couple of vegetarian ideas

These great recipes come form Closet cooking.

Cheesy Zucchini Quinoa by Closet Cooking

A cheesy zucchini and quinoa side dish that is super easy to make and it is a great way to use some of the overflowing zucchini in your garden.

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 1 cup quinoa, well rinsed
• 1 3/4 cups vegetable broth or water
• 1 medium zucchini, grated
• 1 cup cheddar, shredded
• salt and pepper to taste

Directions

1. Bring the quinoa and broth to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 15-20 minutes.
2. Remove from heat and in a fry pan saute 1 diced onion, 1 diced pepper and the grated zucchini.

return the cooked quinoa and heat through.

Eggplant Pizzas

Prep Time: 5 minutes Sit Time: 20 minutes Cook Time: 25 minutes Total Time: 50 minutes Servings: 4

Mini pizzas made on eggplant slices that are tasty, easy to make and kid friendly!

ingredients

• 1 large eggplant, cut into 1/4 inch slices
• 1 tablespoon coarse salt
• 1 tablespoon oil
• 1 teaspoon Italian seasoning or oregano
• salt and pepper to taste
• 1 cup pizza sauce
• 1 cup mozzarella, shredded
• 1 ounce pepperoni

directions

1. Sprinkle the eggplant with the coarse salt, let sit on paper towels for 20 minutes and wipe dry.
2. Brush the eggplant slices with oil and season with Italian seasoning, salt and pepper.
3. Roast the eggplant in a preheated 400F oven until it just starts to turn tender, about 15-20 minutes. (Do not let them become too soft or mushy.)
4. Top the eggplant with sauce, cheese and pepperoni and broil until the cheese has melted, about 3-5 minutes.

Think I will replace the pepperoni.