Super Canna Chili - 11.30.2014

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

  1. 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.
  2. 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.
  3. Add spice bowl #2, mix, and return to a boil over medium heat for 45 minutes.
  4. Add spice bowl #3, mix, and boil for 15 minutes.
  5. Serve with a Budweiser.