5 Cannabis-Infused Chili Recipes to Warm Up the Winter Months

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Chili is a staple of winter food. It’s a quick, one-pot meal for any occasion during cold months or anytime you feel the urge to enjoy a warm, home-cooked meal. Chili recipes can be a hot-button issue in some households and we can bet that the ancient family recipe you always make is record breaking-ly good. We understand that everyone loves chili made their personal favorite way, but there is no harm in trying new and exciting things every now and again. Like we always say, these recipes are simply ideas to get you thinking creatively. So please add what you like, and replace what you don’t. Always remember to comment back on social media and let us know what you came up with. Now, let’s make some chili!

“It’s Flame” Hot Italian Sausage Chili

Just like your favorite strain of cannabis, this chili is straight flame. In a variation of a traditional beef chili, we substitute hot Italian sausage for a sweet kick, and, of course, add some cannabis to the mix. This chili is easy to make and if you like spice, strap in for a trip to flavortown.

PRO TIP: Try adding some of this spicy chili to your eggs with toast the morning after cooking.

Or, if you dare, top your bowl of chili with diced jalapeno and crushed red pepper to push this chili straight towards inferno status. Is your forehead sweating yet? For a cool, simple approach, top with sour cream, green onion and maybe a goldfish cracker or two.

What You’ll Need

  • 1 lb. Hot Italian Sausage, Ground

  • 1 Green Bell Pepper, Diced

  • 1 Cup White Onion, Diced

  • 2 14 oz. Cans Diced Tomatoes

  • 1 6 oz. Can Tomato Paste

  • 1 15 oz. Can Black Beans, Rinsed

  • 1 16 oz. Can Red Kidney Beans, Rinsed

  • 2 ½ Cups Water (more if needed)

  • 1 Tablespoon Minced Garlic

  • 1 Teaspoon Oregano

  • 1 Teaspoon Salt

  • 1 Teaspoon Black Pepper

  • 1 Tablespoon Non-Infused Oil of Your Choice

  • ¼ Cup Cannabis-Infused Coconut Oil, Honey or Butter

It's Flame Hot Italian Sausage Chili

This chili is perfect for fans of heat and flavor. photo credit

Instructions

  1. In a medium saucepan, sweat the onions and garlic in your non-infused tablespoon of oil
  2. Once the onions begin to brown, add the ground sausage and completely cook through until brown
  3. Transfer cooked sausage, onions and garlic to stock pot and place over medium-low heat
  4. Rinse black beans and kidney beans under cold water in strainer
  5. Add the green bell pepper, diced tomatoes, tomato paste, black beans, red kidney beans and water to the pot
  6. Add salt and black pepper and stir well
  7. Bring the chili to a simmer and cover
  8. Let chili cook down slowly to your desired thickness
  9. Usually 20-30 minutes will be the perfect amount of time to reduce but the best way to check is to taste
  10. Be sure to stir well every few minutes while chili is cooking down
  11. Once chili reaches desired thickness, turn off heat and add your cannabis oil, butter or honey and stir in well.
  12. Cover once more and let rest for 5-10 minutes
  13. Stir once more prior to serving and enjoy

White “Widow” Chicken Chili

White chicken chili is a great alternative to the traditional tomato-based chilies. For this chili, we focused on the meat, potatoes and infused cannabis oil. This is snow day food. Warm, cozy and deliciously packed full of top-shelf THC. It’s rather healthy too and please, add more of your favorite veggies as well if you feel compelled.

PRO TIP: If you’re looking to go the opposite of healthy on a cold day, add ¼ cup of cream to this recipe to make a robust and creamy chili.

While adding the cream you might as well fry off some bacon, chop it, and toss that right in too. Don’t eat chicken? Try turkey, sausage, or your favorite plant-based product.

What You’ll Need

  • 1 Rotisserie Chicken

  • 1 Tablespoon Non-Infused Oil of Your Choice

  • 4-5 Red Potatoes, Washed and Diced

  • 2 15.5 oz. Cans White Kidney Beans, Rinsed

  • 4 Cups Chopped Fresh Kale, Washed

  • 1 4.5 oz. Can Diced Green Chilies

  • 1 ½ Tablespoon Minced Garlic

  • ½ Cup Onion, Finely Diced

  • 1 Teaspoon Cayenne Pepper

  • 1 Teaspoon Dried Oregano

  • 1 Teaspoon Salt

  • 1 Teaspoon Black Pepper

  • 3 Cups Chicken Stock

  • ¼ Cup Cannabis-Infused Coconut Oil, Honey or Butter

White Widow Chicken Chili

Try this chili on a cold, winter day! photo credit

Instructions

  1. Pull all the meat from the rotisserie chicken
  2. In a medium saucepan, brown the onions and garlic in tablespoon of non-infused oil
  3. Rinse white kidney beans in food strainer under cold water
  4. In a large stock pot, add the chicken, onions, garlic, diced potatoes, white kidney beans, chopped kale, diced green chilies, cayenne pepper, oregano, salt, black pepper, and chicken stock
  5. Bring entire mixture to a simmer over medium-low heat and cover
  6. Cook chili down to your desired thickness. We suggest around 25-30 minutes
  7. Be sure to stir well every few minutes while chili is cooking down
  8. When your chili has reached desired consistency, remove from heat and stir in your cannabis
  9. Stir once more before serving

Beer Brats and Wisconsin “Cheeba” Cheddar Chili

Wisconsin may not have modern cannabis reform, but they do make outstanding Bratwurst, beer and cheese. Beer chili infused with cannabis, this is a PotGuide first.

PRO TIP: For an added bonus, toss some real Wisconsin cheese curds into the mix. The piping hot chili will slowly melt the curds right into the recipe!

What You’ll Need

  • 1 lb. Bratwurst Links

  • 1 12 oz. Can Light Beer (PBR if you’re trying to stick with the Wisconsin theme)

  • 1 Cup Water

  • 1 8 oz. Block of Cheddar Cheese, Preferably Wisconsin Cheddar

  • 1 16 oz. Can Red Kidney Beans, Rinsed

  • 2 14 oz. Cans Diced Tomatoes

  • 1 Cup Onion, Julienne Cut

  • 1 Red Bell Pepper, Diced

  • 1 Yellow Bell Pepper, Diced

  • 2 Teaspoons Salt

  • 1 Teaspoon Black Pepper

  • 2 Teaspoons Parsley

  • 1 Teaspoon Paprika

  • ½ Teaspoon Dry Mustard

  • 1 Teaspoon Garlic Powder

  • ¼ Cup Cannabis-Infused Oil, Honey or Butter

Wisconsin Cheeba Cheddar Chili

This chili will give you a taste of what Wisconsin cheddar is all about. photo credit

Instructions

  1. In a large stock pot, place uncooked brat links and cover with entire can of beer. Add enough water to completely cover the brats
  2. Toss the onions and garlic powder in the stock pot and bring beer to a boil. Cover and let brats completely cook through. About 20-30 minutes
  3. Once brats have completely cooked through, drain brats but have a bowl underneath the strainer to save the beer to be used later in the recipe
  4. Let brats completely cool before cutting the links into thin slices
  5. Wash your stock pot and return to stove
  6. Rinse kidney beans in strainer under cold water
  7. Add your sliced brats, onions, kidney beans, diced tomatoes, red and yellow bell pepper, salt, pepper, parsley, paprika, and dry mustard to the stock pot
  8. Add 1 cup of water and 1 ½ cups of the leftover beer and mix well
  9. Bring chili up to a simmer, adding more water if needed
  10. Once chili begins to simmer, cover and let the mixture begin to thicken. About 25-30 minutes
  11. Be sure to stir well every few minutes while chili is cooking down
  12. Once chili has reduced to your personal preference, remove from heat
  13. Stir in cannabis and mix well
  14. Let cool before serving
  15. Grate real Wisconsin cheddar over each bowl just before serving

Vegan Black Bean Jalapeno “Extra Green” Chili

This vegan chili recipe is dedicated to all our vegetarian and vegan readers. This spicy chili is so tasty, most carnivores won’t even remember it’s meatless. For added flavor, top this creamy, spicy chili with fresh avocado slices, a pinch of fresh chopped cilantro, fresh sliced jalapeno rings, crushed tortilla chips and a squeezed lime wedge.

PRO TIP: To make this recipe heartier, add diced potatoes, sweet corn, and baked tofu squares.

What You’ll Need

  • 1 Seeded Jalapeno, Finely Minced

  • 1 Jalapeno, Sliced into Rings

  • 1 Tablespoon Non-Infused Oil

  • 2 Limes

  • 2 Avocados

  • 2 Cups Crushed Tortilla Chips

  • ½ Cup Cilantro, Chopped

  • 1 4.5 oz. Can Diced Green Chilies

  • 2 15 oz. Cans Black Beans

  • 1 Cup White Onion, Diced

  • 2 14 oz. Cans Diced Tomatoes

  • 2 Green Bell Peppers, Diced

  • 2 Cups Vegetable Stock

  • 1 Teaspoon Salt

  • 1 Teaspoon Black Pepper

  • 1 Teaspoon Crushed Red Pepper

  • 1 Teaspoon Chili Powder

  • 2 Teaspoons Garlic Powder

  • ½ Cup Cannabis-Infused Coconut Oil

Vegan Extra Green Chili

Even though it’s vegan, this dish has plenty of flavor for any palate! photo credit

Instructions

  1. Rinse the first can of black beans in a strainer under cold water and place in microwave safe bowl
  2. Microwave the black beans for 15-20 seconds to soften them
  3. In a food processor or blender, add the softened black beans, salt, black pepper, crushed red pepper, chili powder, garlic powder, minced jalapeno and 1 tablespoon of non-infused oil
  4. Run food processor or blender until black beans are smooth, similar to the consistency of refried beans. If need be, pulse the bean mixture in the food processor and then use a potato masher or fork to completely smash and mix the beans until smooth
  5. Rinse the second can of black beans in a strainer under cold water and set aside
  6. In a stock pot, add the smooth black beans, the whole black beans, diced green chilies, diced green bell pepper, vegetable stock (add more if necessary), diced white onion, diced tomatoes, half of the cilantro, and 1 whole lime squeezed
  7. Mix well, and bring chili to a simmer over medium-low heat
  8. Once chili is at a simmer, cover and let reduce for about 10-15 minutes until it has reached your desired thickness
  9. Be sure to stir well every few minutes while chili is cooking down
  10. Remove from heat and stir in your cannabis oil
  11. Mix well and let rest before serving

“OG” Classic Ground Beef and Mushroom Chili

Classic traditional chili infused with cannabis? That’s what we like to call bliss in a bowl. For best results, always top this OG chili with sour cream, cheese, green onion and saltine crackers.

PRO TIP: Serve this chili over spiral noodles or elbow mac.

Not everyone is a fan of noodles in chili though so make them on the side if you’re having company.

What You’ll Need

  • 1 lb. Ground Beef

  • 2 1/2 Cups Crimini Mushrooms, Diced

  • 1 Cup Sliced Yellow Onion

  • 2 Green Bell Peppers, Diced

  • 1 16 oz. Can Red Kidney Beans, Rinsed

  • 1 6 oz. Can Tomato Paste

  • 2 14 oz. Cans Diced Tomatoes

  • 2 Teaspoons Cumin

  • 1 Teaspoon Chili Powder

  • 1 Tablespoon Minced Garlic

  • 1 Teaspoon Salt

  • 1 Teaspoon Black Pepper

  • 1 Tablespoon Oregano

  • 3 Cups Beef Broth

  • ¼ Cup Cannabis-Infused Oil, Honey or Butter

OG Classic Ground Beef and Mushroom Chili

Fans of classic chili flavor and taste shoudl definitely give this recipe a try! photo credit

Instructions

  1. In a saucepan over medium-low heat, brown onions and garlic in 1 tablespoon non-infused oil with salt and black pepper
  2. Once onions begin to brown, add ground beef and brown completely over medium heat
  3. Rinse kidney beans in a strainer under cold water
  4. Transfer ground beef and onions to large stockpot
  5. Next, add mushrooms, green bell pepper, kidney beans, tomato paste, diced tomatoes, cumin, chili powder, oregano and mix well
  6. Add 3 cups beef broth
  7. Bring chili to simmer over medium-low heat and cover
  8. Allow the chili to reduce to your favorite thickness. About 20-25 minutes
  9. Be sure to stir well every few minutes while chili is cooking down
  10. Remove from heat and stir in your cannabis
  11. Allow chili to cool before serving

Conclusion

There we have it, five creative ways to enjoy chili and cannabis together in harmony. Even better? All of these recipes can be made in your crock pot, too! Simply cook your raw meats first and throw everything in the pot to cook throughout the day and infuse just before dinner time. And for anyone looking for more accurate dosing, you can always dose individual bowls of chili for personal serving sizes instead of the entire batch.

Cannabis infused chili is a great way to medicate with a large group of people. If you are a medical patient who has to medicate often, we all know that sweets like cookies and brownies get old fast, not to mention the sugar. Try chili next time you are making edibles, you can always freeze your leftovers and warm them slowly in a pot (to maintain potency, don’t reheat infused chili in microwave).


Did you try these recipes? Tag us on social media and share photos of your chili creations!

Photo Credit: Max Pixel (license)

Source: https://www.coloradopotguide.com/colorado-marijuana-blog/article/5-cannabis-infused-chili-recipes-to-warm-up-the-winter-months/

 

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