This recipe is reprinted from my book The Easy Cannabis Cookbook (2018, Rockridge Press) that contains over 60 easy medicated recipes for both sweet and savory favorites.
Using a slow cooker let’s you set this recipe early in the day and forget about it until dinnertime.
Let your guests “play with their food” by offering an array of garnishes and condiments along with the bowls of chili. Grated cheddar cheese, diced raw onions, sour cream, and a selection of your favorite hot sauces make good choices.
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.
Use Marijuana Oil to medicate this recipe.
Cast iron skillet, small bowl, blender or food processor, measuring spoons and cups, knife and cutting board, slow cooker
A note about the Dosing on this recipe!
This recipe will have about 20 mg THC per serving IF you made your marijuana oil from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup oil. To adjust the dosage up or down to meet your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your oil, be sure to take my FREE 10 minute online Dosing Class that will teach you how to use the handy dosage calculator tool on this page.
- 2 ounces dried chiles – New Mexico California, guajillo, pasilla, or a combination, about 6 to 8 chiles total
- 1 corn tortilla
- 1 1/2 teaspoons ground cumin
- 2 teaspoons freshly ground black pepper
- 1 tablespoon salt
- 1/2 teaspoon cayenne optional, add more if you like it hot
- 1 teaspoon oregano
- 1 tablespoon cannabis infused oil
- 1 tablespoon olive oil
- 3 1/2 cups beef stock divided
- 3 pounds boneless beef chuck trimmed of fat and cut into 3/4-inch chunks, about 2 1/2 pounds after trimming
- 1 medium yellow onion diced
- 1 can 15 ounces, red, pinto, or back beans, drained
- 1 tablespoon minced garlic
- 1/2 cup black coffee
- 1 tablespoon brown sugar
- 2 tablespoons cider vinegar
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 or food processor with the cumin, black pepper, salt, 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. Drain. 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, beans, 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.