Our cannabis chili recipe was created to honor Willie Nelson, a true American hero and longtime friend of High Times. It’s a classic red chili, Texas style—just as Willie fondly recalls in his autobiography, a “greasy red ambrosia” without “a trace of tomatoes or celery or any other foreign object that over the years have drifted into what people who don’t know better call chili.”
Forgive us, Willie, but we added just a dollop of cannabutter, adding a mellow note (and potent punch) to an otherwise spicy dish. Truly authentic Texas chili never has beans in it, but it should be served with pinto beans, soda crackers, jarred jalapeño peppers, and finely diced white onions on the side. And maybe put on your favorite Willie album while you make it!
STONES 8
1 tablespoon canola oil
2 pounds coarsely ground beef
½ cup Simple Cannabutter (see recipe)
One 15-ounce can beef broth
One 8-ounce can tomato sauce
GROUP #1 SPICES
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 coriander
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon cayenne
GROUP #2 SPICES
4 tablespoons chili powder
1 teaspoon cumin
¼ teaspoon white pepper
GROUP #3 SPICES
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon garlic salt
¼ teaspoon cayenne
ACCOMPANIMENTS
Ice-cold beer
Fat joint
1 cup cooked pinto beans
1 jar sliced jalapeños
1 medium white onion, diced
1 package soda crackers or saltines
1. First, coat the bottom of a large pot with the oil. “Gray” the meat (fry it, stirring gently, until it is thoroughly seared), then drain the grease. Transfer the meat to a colander and pour some water over it to remove the excess grease.
2. Melt the cannabutter in the pot over medium heat. Return the meat to the pot, add the beef broth, then fill the can up with 15 ounces of water and pour that into the pot. Add the tomato sauce, and bring to a slow boil. Add the first group of spices, stir, and return to a slow boil over medium heat for 60 minutes. Add the second group of spices, stir, and return to a slow boil over medium heat for another 45 minutes. Add the third group of spices, stir, and slow boil for 15 minutes more. Taste for heat and adjust spices as needed.
3. Serve with an ice-cold beer, a fat joint, and the pinto beans, jalapeños, onions, and crackers.