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Beef and Bean Chili from The Easy Cannabis Cookbook

Beef and Bean Marijuana Chili

Cheri Sicard
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Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 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 black pepper freshly ground
  • 1 tablespoon salt
  • 1/2 teaspoon cayenne pepper optional, add more if you like it hot
  • 1 teaspoon dried 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 onion medium, white or yellow, diced
  • 1 can red beans or pinto or black beans, 15 ounces, drained
  • 1 tablespoon garlic minced
  • 1/2 cup black coffee
  • 1 tablespoon dark brown sugar
  • 2 tablespoons apple cider vinegar

Instructions
 

  • 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. 

Notes

The Easy Cannabis Cookbook by Cheri Sicard - Cannabis TIncture For more easy to make marijuana recipes, be sure to check out The Easy Cannabis Cookbook by Cheri Sicard (2018, Callisto Media).
Also from The Easy Cannabis Cookbook: