Cannabis-Infused Chili
Comfort Food With Cannabis and Beer!
Course: Main Course
Keyword: cannabis oil
Servings: 4 people
Author: Steph Van De Ven
Cost: 30
- 2 tbsp vegetable oil
- 2 lbs ground beef or a vegan/vegetarian option like chick peas
- 4 tbsp Cannabis Oil
- 2 Spanish onions diced
- 10 cloves garlic finely chopped
- 2 jalapenos or hot hot peppers finely chopped seeds and all
- 6 tbsp ancho chili powder
- 3 tbsp ground cumin
- 2 tbsp ground corriander
- 4 bay leaves don't forget to remove after
- 4 tbsp tomato paste
- 1 bottle light beer of choice
- 1 can crushed tomatoes
- 1 can pinto beans
- 1 can kidney beans
- 1 can black beans
- 500 ml chicken or beef stock
- 1 tbsp Worcestershire sauce
- 2 tbsp hot sauce make it nice and hot!
- 4 tbsp soy sauce or similar product
- 1 dash salt
- 1 dash pepper
GARNISH
- 1 handful cilantro
- 1 cup sour cream
- 1 cup sweet corn
- 1 cup green onions sliced up finely
- 1 cup shredded cheese any cheese you love.
Put absolutely everything except your Cannabis Oil into the crockpot or instant pot
For slow cookers - depending on your schedule, follow instructions and let simmer all day or just a few hours.
For the instant pot - follow directions for chili.
When your chili is just about ready, pour your Cannabis Oil over top, mix it in and remove your chili from heat.
Spoon into bowls, and garnish liberally & enjoy!