Once again your cannabis chef has been rummaging about on a cold winters afternoon for some comfort food with a kick. I love the idea of doing a survey of my kitchen cabinets, refrigerator, freezer, and garden to see what’s on hand and what new combinations can be created. So we come to an old favorite, chili.

Now some purists insist on no beans while others insist on no meat. Personally, I love both. "Chili Con Cannabis" has a two-legged kick. One kick is from spices (use to taste) and the other is from the decadent addition of fine cannabis butter to the bubbling pot (no pun intended).

Here’s my latest batch:

Directions:

Place the beans in a large pot under low heat. When steam begins to rise add the spices, wine, liquid smoke, and Lea and Perrins.

After about 30 minutes to one hour (with occasional stirring), add the tomatoes and onions.

Stir-fry the beef in a small amount of extra virgin olive oil to which you’ve added 6-8 cloves of fresh garlic. Add the browned beef to the pot (the cooking one silly).

Do not overcook the beef. For texture sake avoid ground meat. Do not be a textual deviate!

Allow the chili to very slowly cook for 1-2 hours over low heat with stirring.

Add the bud butter no more than 30 minutes prior to serving. Blend the butter in.

Extras!!! Serve with corn chips or fresh sourdough bread. Sprinkle freshly grated cheddar cheese over the top.

Beverage: Unlike my other recipes that recommend this wine or that, chili is best with beer (Budweiser or my favorite Modelo Negra).