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.