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Note: this recipe is from a specialized marijuana cookbook by Cheri Sicard; "The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for Sweet and Savory Edibles"
Using a slow cooker lets you prep this recipe early in the day and forget about it until dinnertime. Nothing beats coming home to a hot, comforting meal that’s all ready to be dished up. Your tastebuds will enjoy the beauty of a slow cooker, too.
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 the toasted chiles in a bowl, cover them with boiling water, and soak until they are soft, about 20 minutes, turning them once or twice.
Heat the tortilla in the dry skillet to toast it, about 1 minute on each side. Remove it from the heat. When it’s cool enough to handle, tear it into pieces. Pulse the pieces into fine crumbs in a blender or food processor. Set aside.
Drain the chiles, then split them open to remove the stems and seeds. Place the seeded chiles in a blender or food processor with the Cannabis Oil, salt, black pepper, cumin, oregano, and cayenne (if using). Purée the mixture, then add 2 cups of beef stock, and continue to blend until you have a smooth paste. Transfer this to the slow cooker set on high.
Return the skillet to medium-high heat and add 2 teaspoons of olive oil. Brown the beef in two batches, turning each piece to brown all sides. Drain and add the cooked beef to the slow cooker.
Add the remaining 2 teaspoons of olive oil to the skillet and add the onion and garlic and cook, stirring often, until the onion just starts to brown, about 2 minutes. Transfer to the slow cooker.
Add the puréed tortilla, beans, remaining 1 ½ cups of beef stock, coffee, cider vinegar, and brown sugar to the slow cooker and stir to blend well. Cover and let cook for 4 to 6 hours or until the beef is tender.
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 onion, sour cream, and a selection of your favorite hot sauces make good additions.
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