1 tablespoon canola oil
2 pounds ground beef
½ cup cannabutter
1 x 15-ounce can beef broth
1 x 8-ounce can tomato sauce
Spice Bowl #1
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
2 teaspoons Wyler's beef bouillon granules
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon coriander½ teaspoon cumin
½ teaspoon oregano½ teaspoon cayenne
Spice Bowl #2:
4 tablespoons chili powder
1 teaspoon cumin
¼ teaspoon white pepper
Spice Bowl #3:
1 tablespoon onion powder
1 tablespoon cumin
1 teaspoon garlic salt
¼ teaspoon cayenne
2 pounds ground beef
½ cup cannabutter
1 x 15-ounce can beef broth
1 x 8-ounce can tomato sauce
Spice Bowl #1
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
2 teaspoons Wyler's beef bouillon granules
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon coriander½ teaspoon cumin
½ teaspoon oregano½ teaspoon cayenne
Spice Bowl #2:
4 tablespoons chili powder
1 teaspoon cumin
¼ teaspoon white pepper
Spice Bowl #3:
1 tablespoon onion powder
1 tablespoon cumin
1 teaspoon garlic salt
¼ teaspoon cayenne
- Coat the bottom of a large pot with oil. Fry the meat until it is thoroughly seared, then drain the grease into an empty can to avoid clogging your sink. Transfer the meat to a strainer and pour some water over it to remove the grease.
- Melt cannabutter in a saucepan over medium heat. Return the seared meat to the pot, add 15 ounces of water and beef broth. Add the tomato sauce to the pot and bring to a boil. Add spice bowl #1, mix, and return to a boil over medium heat for 60 minutes.
- Add spice bowl #2, mix, and return to a boil over medium heat for 45 minutes.
- Add spice bowl #3, mix, and boil for 15 minutes.
- Serve with a cold beer!
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