Spice up your Winter-comfort-food game by adding some weed or CBD
New year new you: time to re-invigorate your CBD dosing, get through the cold months of winter, and fill your empty belly all at once. This CBD Chili recipe is easy to do, very customizable (easily make it vegan or vegetarian) and a perfect way to add some CBD into your life. But first, some tips for cooking with CBD:
How do I cook with CBD?
We’re glad you asked! It’s not rocket science (even though it probably sounds like it). The most common form that people have CBD is in its oil form, which makes it pretty straightforward, but you’ve still got options
- Adding a few drops of CBD oil to the dish
CBD tincture oil is an oil formed after extracting cannabinoid compounds from the hemp plant. It’s a mixture of compounds that provide all the great benefits of CBD. Adding several drops of this to your individual plate (or the whole dish if everyone’s down) is the easiest way, as it blends much easier than other forms of CBD.
- Making cannabutter
Getting a little fancier, you could make your own cannabutter from your CBD flowers. This process typically is a bit less expensive, as you don’t have to buy oil and it doesn’t require a hemp-toolbox of devices to make. You can make your cannabutter by grinding flowers, and slowly cooking it with butter (or coconut oil if you’re plant-based) and then straining it. The cannabutter you make this way can be stored in the freezer for quick use in later recipes!
- Get to cookin’
When you saute your onions, or browning your meat, or making the dressing to your salad, you can incorporate something like CBD olive oil. This is a pre-made product where the hard work of infusing CBD into a flavorful ingredient like olive oil is done for you. Depending on your dish size you might want to use more or less to get a proportionate amount. CBD coconut oil is also a great option if you’re trying to veganify and CBD-ify your recipes!
Now the part you’ve been waiting for: let’s get our chili on!
What you’ll need:
2 (15-oz.) cans kidney beans, drained and rinsed
1 (28-oz.) can crushed tomatoes
1 c. beer (or water)
4 cloves garlic, minced
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. paprika
Kosher salt
Freshly ground black pepper
Optional:
Pinch cayenne pepper
Shredded cheddar, for serving
Fritos, for serving
Thinly sliced green onions, for serving
What you’ll do with it:
- Add your beef, onion, and CBD olive oil to a large, heated skillet (medium-high heat). Cook until meat is browned (not too brown) all over, about 3 minutes. (It’ll cook more in the slow cooker, so don’t cook it all the way!) Drain the fat, then stir in tomato paste.
- Grab your large slow cooker, mix the beef mixture, kidney beans, crushed tomatoes, beer (or water), garlic, and your spices: chili powder, cumin, oregano, paprike, and cayenne, salt, and pepper. (Bonus points if you use a crockpot liner for easy clean up)
- Cook on low for 6 and up to 8 hours. (The longer it’s in the slow-cooker, the more flavor it gets.)
- Taste and add seasoning as needed. Serve warm with cheese, Fritos, and green onions, if desired.
Now that you’ve fought off the winter blues and became the Gordon Ramsey of CBD cooking, tag us in your CBD creations using #HappyHempCooking!
