Hearty Chili Con Canna

What could be more magical than a giant pot of cannabis-infused chili on a cold winter day? Stay cozy with this hot and spicy recipe from MagicalButter.
December 11, 2019
Written by Herb
Created with MagicalButter

Photo courtesy of MagicalButter

There’s nothing more magical than something warm on a cold day. A little cannabis doesn’t hurt, either. Lucky for you, MagicalButter’s Chili Con Canna will warm you up and free your mind at the same time. This easy-to-make recipe is packed full of hot chili flavors, plenty of filling beef, cannabutter, and even a little beer. Now, that’s what we call lifted.

Hearty Chili Con Canna With MagicalButter

Prep time: 30 m / Cook time: 2-4 h / Total time: 2.5 to 4.5 h / Yield: 5-8 servings

Photo courtesy of MagicalButter

Ingredients:

  • 2 lb 80/20 ground chuck
  • 1 lb 90/10 ground sirloin
  • 1 lb smoked sausage, cooked, chopped
  • 4 Tbsp MagicalButter
  • 4 guajillo chiles
  • 2 chiles de arbol
  • 2 California chiles
  • 2 japones chiles
  • Chicken stock (or water), enough to cover the chiles
  • 1 large yellow onion, finely chopped
  • 2 jalapeno peppers, diced (w/seeds)
  • 4 serrano peppers, diced (w/seeds if you want it hot)
  • 2 red bell pepper, diced (remove center and seeds)
  • 1 poblano pepper, diced (w/seeds)
  • 6 cloves of garlic, minced
  • Small can of chipotles in adobo sauce
  • Small can of sun-dried tomatoes
  • 28 oz can crushed tomatoes
  • 2 Tbsp cumin
  • 2 Tbsp Magical Worcestershire Sauce
  • 1 Tbsp of Magical Apple Cider Vinegar
  • ½ Tbsp red pepper
  • 12 oz (1 can/bottle) Chocolate stout beer (or water or chicken stock)
  • Kosher salt and black pepper to taste
Created with MagicalButter

Photo courtesy of MagicalButter

Directions:

  1. Deseed and stem the dried chilies. Heat them in enough chicken stock to cover the chilies and let them soak for 15 minutes. 
  2. Meanwhile, heat up large pot to medium-high heat. Add the MagicalButter and onion, and let the onions caramelize. 
  3. Add the jalapenos, serranos and poblano peppers to the pot. Cook for about 5 minutes, until the onions start to turn translucent. Add the garlic about halfway through this step. 
  4. Add the ground chuck and ground sirloin and cook until fully browned. 
  5. Lower heat and return to the chilies.
  6. Remove chilies from the stock (discard stock) and place them in a blender, along with the chipotles in adobo sauce and sun-dried tomatoes. 
  7. Add a little bit of stout (or water/chicken stock) to help move everything around if needed. 
  8. Puree until nice and smooth and then add to chili pot. 
  9. Add the crushed tomatoes, smoked sausage, chili puree, spices and everything else to the pot. Stir well. Cook at a low simmer for 2-4 hours. 
  10. Serve with cheese, sour cream and crackers. Enjoy!

Note: This recipe makes several servings, which makes it perfect for sharing. But, you can also freeze leftovers in freezer bags or a freezer-safe container for use at a later date.

Created with MagicalButter

Photo courtesy of MagicalButter

Created with MagicalButter

Photo courtesy of MagicalButter

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December 11, 2019 — Last Updated April 22, 2020
Written by Herb

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