Chili Con Cannabis

Chili Con Cannabis
Chili Con Cannabis
Chili Con Cannabis

Medical Cannabis

Chili Con Cannabis

Once again your cannabis chef has been rummaging about on a cold winters afternoon for some comfort food with a kick. I love the idea of doing a survey of my kitchen cabinets, refrigerator, freezer, and garden to see what’s on hand and what new combinations can be created. So we come to an old favorite, chili.

Now some purists insist on no beans while others insist on no meat. Personally, I love both. "Chili Con Cannabis" has a two-legged kick. One kick is from spices (use to taste) and the other is from the decadent addition of fine cannabis butter to the bubbling pot (no pun intended).

Here’s my latest batch:

2 15oz cans of premium black beans (drained)
2 15oz cans of black-eyed peas (drained)
2 15oz cans of dark red kidney beans (drained)
2 medium sized sweet onions chopped
8-12 ripe plum tomatoes chopped
1/3 cup dry red wine
1½-2 pounds of chopped beef (stir-fry style)
1-2 tablespoons cumin
2 tablespoons chili powder
1-2 tablespoons dried New Mexico chili flakes (the adventurous may add two drops of Dave’s Insanity Sauce)
2 caps (one teaspoon) liquid smoke
3 tablespoons Lea and Perrins
1 tablespoon salt and 1 of cracked black pepper
1-tablespoon garlic powder and 6-8 cloves of garlic for the stir-fry
** 3-4 large tablespoons high quality bud butter


Place the beans in a large pot under low heat. When steam begins to rise add the spices, wine, liquid smoke, and Lea and Perrins.

After about 30 minutes to one hour (with occasional stirring), add the tomatoes and onions.

Stir-fry the beef in a small amount of extra virgin olive oil to which you’ve added 6-8 cloves of fresh garlic. Add the browned beef to the pot (the cooking one silly).

Do not overcook the beef. For texture sake avoid ground meat. Do not be a textual deviate!

Allow the chili to very slowly cook for 1-2 hours over low heat with stirring.

Add the bud butter no more than 30 minutes prior to serving. Blend the butter in.

Extras!!! Serve with corn chips or fresh sourdough bread. Sprinkle freshly grated cheddar cheese over the top.

Beverage: Unlike my other recipes that recommend this wine or that, chili is best with beer (Budweiser or my favorite Modelo Negra).

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