In a world increasingly crowded with new cannabis chefs and cookbooks, it’s good to have time-tested experts like Cheri Sicard, whose advice you can rely on. Known as “Cannabis Cheri” to her friends and fans online, Sicard is a committed activist who founded the Marijuana Lifer Project, which connects nonviolent prisoners of the War on Drugs with resources, pen pals and clemency campaigns. As an author, Sicard teaches people how to make their own THC-infused foods, with several books to her credit, including the newly released Easy Cannabis Cookbook, which details simple recipes for a variety of sweet and savory dishes.
This beef and bean chili is perfect for warming up during chilly weather, and using cannabis-infused olive oil makes this recipe much more chill! Mix up the ingredients in just 20 minutes and let your slow cooker do the work while you’re out during the day, returning to a delicious medicated dinner, or make this the day before friends come over for Sunday football.
When dosed with a tablespoon of Sicard’s cannabis oil, this chili contains 80 milligrams of THC, but be advised that your results will vary based on the potency of your cannabis.
INGREDIENTS
2 oz. dried chilies, such as New Mexico, California, guajillo, pasilla or a combination, about 6 to 8 chilies total
1 corn tortilla
1 tbsp. cannabis oil
1 tbsp. salt
2 tsp. freshly ground black pepper
1½ tsp. ground cumin
1 tsp. dried oregano
½ tsp. cayenne pepper (optional)
3½ cups beef stock, divided
4 tsp. extra-virgin olive oil, divided
3 lbs. boneless beef chuck, trimmed of fat and cut into ¾-inch chunks, about 2½ lbs. after trimming
1 medium yellow onion, diced
1 tbsp. minced garlic