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.
Dosage when made with Cannabis Oil about 20 mg THC per serving.
Ingredients
2 ounces dried chiles, such as New Mexico, California, guajillo, pasilla, or a combination, about 6 to 8 chiles total
1 corn tortilla
1 tablespoon Cannabis Oil
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon cayenne pepper (optional)
3 ½ cups beef stock, divided
4 teaspoons extra-virgin olive oil, divided
3 pounds boneless beef chuck, trimmed of fat and cut into ¾-inch chunks, about 2 ½ pounds after trimming
1 medium yellow onion, diced
1 tablespoon minced garlic
1 (15-ounce) can kidney beans, drained
½ cup black coffee
2 tablespoons cider vinegar
1 tablespoon brown sugar
Directions
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.
Serving tip: 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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