In a world increasingly crowded with new cannabis chefs and cookbooks, it’s good to have time-tested experts like Cheri Sicard, whose advice you can rely on. Known as “Cannabis Cheri” to her friends and fans online, Sicard is a committed activist who founded the Marijuana Lifer Project, which connects nonviolent prisoners of the War on Drugs with resources, pen pals and clemency campaigns. As an author, Sicard teaches people how to make their own THC-infused foods, with several books to her credit, including the newly released Easy Cannabis Cookbook, which details simple recipes for a variety of sweet and savory dishes.
This beef and bean chili is perfect for warming up during chilly weather, and using cannabis-infused olive oil makes this recipe much more chill! Mix up the ingredients in just 20 minutes and let your slow cooker do the work while you’re out during the day, returning to a delicious medicated dinner, or make this the day before friends come over for Sunday football.
When dosed with a tablespoon of Sicard’s cannabis oil, this chili contains 80 milligrams of THC, but be advised that your results will vary based on the potency of your cannabis.
2 oz. dried chilies, such as New Mexico, California, guajillo, pasilla or a combination, about 6 to 8 chilies total
1 corn tortilla
1 tbsp. cannabis oil
1 tbsp. salt
2 tsp. freshly ground black pepper
1½ tsp. ground cumin
1 tsp. dried oregano
½ tsp. cayenne pepper (optional)
3½ cups beef stock, divided
4 tsp. extra-virgin olive oil, divided
3 lbs. boneless beef chuck, trimmed of fat and cut into ¾-inch chunks, about 2½ lbs. after trimming
1 medium yellow onion, diced
1 tbsp. minced garlic
1 15-oz. can kidney beans, drained
½ cup black coffee
2 tbsp. apple-cider vinegar
1 tbsp. brown sugar
Place the chilies in a cast-iron skillet over medium-low heat and toast until fragrant, about two minutes per side. (Be careful not to burn the chilies, as that will turn them bitter.) Place the toasted chilies 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 one 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 chilies, then split them open to remove the stems and seeds. Place the seeded chilies in a blender or food processor with the cannabis oil, salt, black pepper, cumin, oregano and cayenne (if you are using it). Purée the mixture, then add two 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 two 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 two 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 two minutes. Transfer to the slow cooker.
Add the puréed tortilla, beans, remaining 1½ cups of beef stock, coffee, cider vinegar and brown sugar to the slow cooker and stir to blend well. Cover and let cook for four to six hours or until the beef is tender.
About Cannabis Cheri
Check out The Easy Cannabis Cookbook online, along with Sicard’s handy THC dosing calculator.
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