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.
Servings: 6 Servings
Calories: 350kcal
Cost: Approx $25-$35
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 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
Instructions
- 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
Notes
- 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.
Nutrition
Serving: 1cup | Calories: 350kcal | Carbohydrates: 25g | Protein: 22g | Fiber: 8g | Sugar: 7g