This is sort of a Texas style chili. I say sort of because it uses no tomatoes, which is traditional for the Lone Star state. But it is non-traditional as I like to include beans in my chili for additional texture and flavor, but especially because of the healthy fiber and nutrients they add. Extremely non-traditional is addition of marijuana, but hey, I feel it’s HIGH time Texas gets with the program.
Using a slow cooker let’s you set this recipe and forget it.
Place the chiles in a cast-iron skillet over medium-low heat and toast until fragrant, about 2 minutes per side. Be careful not to burn as that will turn the chiles bitter. Place toasted chiles in a bowl and cover them with boiling water and soak until soft, about 20 minutes, turning once or twice.
Heat corn tortilla in the dry skillet to toast, about 1 minute on each side. Remove from heat and puree to fine crumbs in a blender or food processor. Set aside.
Drain the chiles, split open to remove stems and seeds. Place the seeded chiles in a blender with the cumin, black pepper, salt and 1/4 cayenne, oregano and cannabis oil. Purée the mixture, adding 2 cups of beef stock, and continue to blend until you have a smooth paste. Add to the bowl of a large slow cooker set on high.
Return the skillet to medium-high and add 2 teaspoons olive oil. Brown the beef in two batches, turning to brown all sides. Add cooked beef to the slow cooker.
Add remaining 2 teaspoons olive oil to the skillet and add onion and garlic and cook, stirring, until just starting to brown, about 2 minutes. Add to slow cooker.
Add the pureed tortilla, remaining beef stock, coffee, brown sugar and cider vinegar to the slow cooker and stir to blend well. Cover and let cook for 4 to 6 hours or until beef is tender. Serve garnished with grated cheese and diced raw onions if desired.