CBD Infused Chili

It may only be the beginning of September, but it already feels like summer is coming to an end. It gets darker earlier, mornings have a chill in the air and Starbucks has released their Pumpkin Spice Latte. Fall is on the way and we’ll be ready for it with this delicious, hearty, CBD Infused Chili.

You can play around with the ingredients to match your personal preferences. Don’t eat meat? No worries! Omit the ground beef and opt for more beans, or maybe even some lentils for added protein.

Infusion Method

In this recipe, we use The Healing Co.’s CBD Tincture, found HERE. But, if you’d prefer to infuse this chili with THC, we recommend our Full Spectrum Tincture, found HERE, or our Distillate Tincture, found HERE. If you are reading this during the month of September 2020, you can save 20% on all of our tinctures!

Be sure to know your tolerance level before making this recipe so you can accurately add the desired amount of tincture. An alternative to dosing the entire pot of chili would be to dose each bowl individually if you and your guests have different tolerance levels or would prefer a more precise dose. As this is a very large batch of chili, the tincture may have trouble permeating the entire pot and dosages may differ from bowl to bowl.

Ingredients

• CBD Tincture
• 1 lb lean ground beef
• 1 medium white onion, diced
• 1 green pepper, diced
• 3 stocks of celery, diced
• 1 can of chickpeas
• 1 can of red kidney beans
• 1 can of plan tomato sauce (398 ml)
• 1 can sliced mushrooms (or fresh, sliced)
• 1 can stewed tomatoes (796ml)
• Few dashes of Tabasco
• Few dashes of Worcestershire Sauce
• 2 Tbsp chili power
• 1 tsp Cayenne pepper
• Salt and pepper to taste
• 2 Tbsp vinegar
• 2 Tbsp brown sugar

Directions

1. Brown ground beef in large pot over medium heat.
2. Add in your veggies and saute with meat until soft.
3. Add your beans, tomato sauce, stewed tomatoes and spices; bring to boil. Add in your tincture of choice and mix well.
4. Cover the pot and reduce to simmer for a minimum 2 hours. The longer the better!
5. Be sure to taste the chili along the way and add spices if needed.
6. The chili tastes best when you store it in fridge overnight, reheat and serve the next day!