I’ve always like chili, and I definitely like marijuana, so this is a win win:
What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. This week we’re going to check out my favorite chili recipe, a turkey chipotle silly chili. Yes, yes Greenies I know it’s hot as shit outside and 4th of July was yesterday. This is not exactly the best time of year for chili, but this is a bangin’ ass chili recipe that you all will be sure to love. Remember if you decide to make any of my tainted recipes send me a photo and I’ll send you some stickers. Email me at ThisBuds4You@HailMaryJane.com.
What We’ll Need:
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
10-14 grams of cannabis, ground into a fine powder
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can pinto beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional
Preheat the oven to 275 degrees F. Place powdered cannabis on a cookie sheet spread out in a thin layer. Bake the cannabis in the oven for 20 minutes.
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, oregano and cannabis and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes—crushing them through your fingers into the skillet—along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.
Keep it green Greenies and OVERGROW THE WORLD!!!
Got growing/smoking/cooking questions? Ask me for help and we will feature your questions in the weekly “Wisdom Wednesdays: Q & A” segment. Hit me up at ThisBuds4You@HailMaryJane.com