Tainted Tuesdays: Silly Chili

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EDITOR NOTE: Tribute here, I know this is a Tuesday feature but I dropped the ball on getting it up yesterday (recovering from the 4th) but I wanted to still get this recipe out to you guys!

What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. This week we’re going to check out my favorite chili recipe, a turkey chipotle silly chili. Yes, yes Greenies I know it’s hot as shit outside and 4th of July was yesterday. This is not exactly the best time of year for chili, but this is a bangin’ ass chili recipe that you all will be sure to love. Remember if you decide to make any of my tainted recipes send me a photo and I’ll send you some stickers. Email me at ThisBuds4You@HailMaryJane.com.

What We’ll Need:

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
10-14 grams of cannabis, ground into a fine powder
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can pinto beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

DIRECTIONS

Preheat the oven to 275 degrees F. Place powdered cannabis on a cookie sheet spread out in a thin layer. Bake the cannabis in the oven for 20 minutes.
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, oregano and cannabis and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes–crushing them through your fingers into the skillet–along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the garnishes of your choice.

ENJOY!!!!!

Keep it green Greenies and OVERGROW THE WORLD!!!

TB4U

Got growing/smoking/cooking questions? Ask me for help and we will feature your questions in the weekly “Wisdom Wednesdays: Q & A” segment. Hit me up at ThisBuds4You@HailMaryJane.com

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Elevate....

Author: ThisBuds4You

I have a Ph. D. in T.H.C. Pot Experto and Weed Aficionado. Keep it Green & Overgrow the world ya'll...

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