Super Canna Bowl Chili

Serve up some steaming bowls of chili, find a couch and enjoy. This chili will make you feel like you are in the game!

Ingredients:

1 tablespoon canola oil
2 pounds ground beef
½ cup cannabutter*
1 15-ounce can beef broth
1 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 coriander
½ teaspoon cumin
½ teaspoon oregano
½ 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

Directions:

• 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.

*How To Make Cannabutter

This is a simple and quick way to infuse cannabis into butter in the comfort of your kitchen. Be sure to use salted butter since it has a higher smoke point. The great thing about cannabutter is that it can be made relatively quickly and be substituted in just about every recipe.

Cook time 60 Min, 6 servings (makes 1/2 cup of cannabutter)

Equipment

1 x Grinder
1 x Medium Saucepan
1 x Wooden Ladle
1 x Spoon
1 x Metal Strainer
1 x Container (with a tight fitting lid)

Ingredients:

1/4 ounce cannabis buds, finely ground
1/2 cup (one stick) salted butter

Instructions:

• Melt the butter on low heat in a medium saucepan.
• Add the ground buds to the melted butter a little bit at a time, stirring in between.
• Simmer on a low heat for 45mins, stirring frequently.
• You should see small bubbles slowly forming on the surface.
• Strain the butter into the container using the metal strainer to filter out the ground buds.
• Press the spoon against the ground bud in the metal strainer to release all the cannabutter.

Notes:

You can use the cannabutter immediately or store it in the refrigerator for later.

This recipe can easily scale up for larger batches of cannabutter. The general rule is that 1 pound of butter (4 sticks) can absorb 1 ounce of cannabis. For larger quantities we recommend that you simmer the butter for 60 minutes to get the maximum results!

Note: For medical patients, we recommend using 2 ounces of cannabis for each pound of butter, effectively doubling the strength of the cannabutter.