Cannabis-Infused Chili
As the festivity season reaches its climax, it’s time to gather your loving friends for a day filled with, entertainment, and of course, delicious food. These celebrations may have a unique twist, offering an alternative to the traditional beer-centric festivities. As enthusiasts of culinary creativity with cannabis, we present our Cannabis-Infused Chili recipe for this year’s festivities.
Ingredients:
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3 tablespoons of extra-virgin olive oil
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1 medium yellow onion, finely chopped
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5 cloves of garlic, minced
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1 tablespoon of kosher salt
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2 teaspoons of chili powder
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1 teaspoon of dried oregano
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10-14 grams of finely ground cannabis
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1 tablespoon of tomato paste
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1 pound of ground turkey
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1 can of whole peeled tomatoes, with their juice
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1 can of pinto beans, rinsed and drained
Garnish Options:
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Sliced scallions
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Cilantro sprigs
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Avocado slices
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Sour cream
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Grated Monterey Jack cheese
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Tortilla chips
Directions:
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Heat the olive oil in a heavy skillet over medium heat. Add chopped onions, minced garlic, chili powder, salt, oregano, and finely ground cannabis. Sauté for about 5 minutes until onions are translucent.
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Stir in tomato paste and allow it to simmer for a few minutes.
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Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until the turkey is no longer pink.
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Pour in the whole peeled tomatoes along with their juice. Use the spoon to crush the tomatoes while stirring. Bring the mixture to a boil, then reduce the heat and let it simmer until thickened.
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Add the rinsed and drained pinto beans to the skillet, stirring well to incorporate.
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Serve the cannabis-infused chili hot, garnished with your choice of sliced scallions, cilantro sprigs, avocado slices, sour cream, grated Monterey Jack cheese, and tortilla chips.
