Elevated Eats: Spicy Cannabis-Infused Chili Recipe

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5 from 1 vote

Elevated Eats: Spicy Cannabis-Infused Chili Recipe

Experience a new level of comfort food with this spicy cannabis-infused chili recipe. Combining hearty ingredients with a kick of heat and the mellow effects of cannabis, this chili is perfect for a cozy night in or a gathering with friends.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American, Fusion
Diet: Vegan, Vegetarian
Keyword: Cannabis Chili, Spicy Chili
Servings: 6 Servings
Calories: 350kcal
Cost: Approx $25-$35


  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons


  • 2 tbsp cannabis-infused olive oil
  • 1 lb ground beef (or substitute with ground turkey or plant-based ground meat)
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 2 cups beef or vegetable broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 tsp salt
  • 1/2 tsp black pepper


  • Heat Oil: In a large pot or Dutch oven, heat the cannabis-infused olive oil over medium heat
  • Cook Meat: Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat if needed
  • Sauté Vegetables: Add the diced onion, garlic, bell peppers, and jalapeño to the pot. Cook until the vegetables are softened, about 5-7 minutes
  • Add Beans and Tomatoes: Stir in the kidney beans, black beans, diced tomatoes, and tomato paste
  • Add Broth and Spices: Pour in the beef or vegetable broth. Add chili powder, cumin, smoked paprika, cayenne pepper, salt, black pepper, brown sugar, and Worcestershire sauce. Stir well to combine
  • Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavors will meld
  • Adjust Seasoning: Taste and adjust the seasoning if necessary. If you prefer a spicier chili, add more cayenne pepper or diced jalapeño
  • Serve: Ladle the chili into bowls. Garnish with shredded cheddar cheese, sour cream, and chopped cilantro if desired


  • Adjust the cannabis dosage according to your preference and tolerance. Start with a smaller amount if you are unsure.
  • This chili can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Feel free to experiment with different beans or vegetables to suit your taste.
  • Clearly label cannabis-infused foods and store them safely away from children and pets.


Serving: 1cup | Calories: 350kcal | Carbohydrates: 25g | Protein: 22g | Fiber: 8g | Sugar: 7g

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