Incredible Cannabis Infused Chili

Author: KC Scannell

Prep Time30

Cook Time2

Servings:

Course: Main Course

Cuisine: Mexican

Keyword: Butternut Squash Cannabis, Butternut Squash Cannabis Soup, Incredible, Infused Chili, Marijuana

Ingredients

10-12 Chopped Plum Tomatoes
3 Tablespoons of Lea & Perrins
3-4 Substantial Tablespoons of Cannabis-Infused Butter
2.15 oz Cans of Black Beans
2.15 oz Cans of Black-Eyed Peas
2.15 oz Cans of Red Kidney Beans
2 Medium Sweet Onions Chopped
2 Tablespoons of Chili Powder
2 Tablespoons of Red Pepper Flakes
1 ½ Pound of Beef
1 ½ Tablespoons of Cumin
⅓ Cup of Red Wine Dry

Equipment

Fairly big pot
Pan

Like many people, I truly enjoy the colder seasons of the year: fall and winter. There’s something about these sections of the annual climate cycle that I enjoy far more than the sunny dispositions of spring and summer. Personally, I like having to warm myself to deal with the changing weather, as opposed to trying to find solace from the scorching heat.I don’t think I’m alone in saying that. While there’s a plethora of summertime cuisines to enjoy, there are far more delicacies that I prefer more than those sunshine-inspired meals.

Imagine this scenario. It’s a chilly, possibly rainy (or snowy) weekend evening. You have decided not to weather the elements, and have concluded that this will be one of those nights spent indoors. Not only will the heater be turned on, but so will your hunger. As you slink into your couch, all snuggled up in your favorite quilt or blanket, what do you think sounds ideal for your tummy, given these circumstances?

If you said, chili, then you would be 100% correct.

Sure, other stew-like creations of the warm variety would suffice in this scenario, but none would hit the spot with more accuracy and aplomb than a hearty bowl of good ol’ fashioned chili. There are so many things to like about this intricately simple home cooked dish, my mind almost loses itself in admiration of this bean-based bowl of greatness. While everyone has their own version of chili that they would like to push on their friends and family come this time of year, I can’t help but offer up my own. It has a whole lot more than beans in it, let me tell you.

That’s right, party people. If you know me (or simply read the title of this recipe), you can already guess that the secret ingredient in my personal take on chili is one of America’s most beloved herbs: cannabis.

I’m about teach y’all how to whip up a fire batch of Cannabis-Infused Chili that’s sure to take your calm, cozy nights to a whole new THC-enriched level. Plus, the flavoring of this recipe is guaranteed to satisfy even the snobbiest of chili aficionados.

Before we get all crazy with this cannabis-infused recipe, you have to make sure you have some cannabis-infused butter. Which, for those who aren’t aware, can be readily bought at most local dispensaries at an affordable price. However, these places tend to vary in the amount they sell, which could leave you without enough for a particular recipe in the future. That is precisely why I prefer to create my own batches of this special butter. In my opinion, it just tastes better than store-bought stuff, and isn’t that always the case with culinary accouterments of this nature? I certainly think so.

Anyway, if you are curious about how to make some cannabis-infused butter of your own, you can consult a previous recipe of mine, in which I go into great detail about the steps needed in order to do so. However, if time is of the essence, and the mention of chili has you too excited to click another link, allow me to break down how to make some cannabis-infused butter at home as quickly as I can.

Cannabis Infused Butter

Once you’ve done all that, you can then head to the store or cruise through your pantry for the following super necessary ingredients needed in order to make some Cannabis-Infused Chili.

Read Our New Article THC Guacamole Recipe

Calories: 50kcal

Instructions

Once you have all those ingredients in order, prepare yourself for one of the most potent (most simple) recipes you have ever made – I guarantee it.
To kick things off, you’ll want to take those beans (of all varieties) and toss them all in a fairly big pot, and put it on the stove. Be sure to keep this at a pretty low heat. You’ll want to cook this “low and slow” as they say. The moment you start to see steam, this is when you add in your wine, spices, and Lea & Perrins.
At this point, it becomes somewhat of a waiting game. You’ll want to keep stirring this mixture to the best of your ability for anywhere between 30-60 minutes. After that time period, you can grab your onions and tomatoes, and toss them in the mix, as well.
Then, in a separate pan, start cooking up that meat. Obviously, you can season this anyway you would like, but I always tend to go with some garlic and olive oil, just for good measure. Once you have achieved a solid “browned beef” coloring, you can add that into your pot with everything else.
At this point, head on over to the couch and put something on to watch, because you’re going to want to let that sucker cook, and cook slowly. I’d say leave it alone for anywhere between 1-2 hours, in order to allow the flavors to mix and mingle with one another.
Now, I’m sure you are probably saying, “Hey, what about that cannabis-infused butter?”
Well, I’m happy you brought that up. Roughly 20 minutes before you are ready to serve this amazing chili, add in your cannabis-infused butter. This allows it to blend in and release its THC greatness without being “overcooked.” Then, when you feel as though every inch of this bean-filled concoction has gotten its fair share of cannabis, you can grab some cutlery and a bread bowl, and thank me later.

Notes

There really is no better way to enjoy a chilly night in than with some…well, chili. I mean, it just makes sense. Not only is this dish hearty and filling, but this is the sort of comfort food that will leave you feeling more relieved (and stoned) than you thought possible. I make this dish at least once every winter, and it has always done me right. Which is why I felt compelled to share it with you. I promise, if you give this recipe a shot, you’ll be higher than Santa’s sleigh with a belly full of meat and beans. Really, is there any better feeling than that?