Canna-Chili – Recipe

Another classic dish, this recipe has been tweaked to include some cannabis.

818 Genetics Cannabis Flower at NaturalAid, Sunland TujungaCannabis Flowers available at Legal Cannabis Weed Dispensary, Sunland Tujunga, California


  • 2 15 oz cans black beans, drained
  • 2 15 oz cans black-eyed peas, drained
  • 2 15 oz cans dark red kidney beans, drained
  • 2 sweet onions, chopped
  • 8-12 plum tomatoes, chopped
  • 1/3 cup dry red wine
  • 1-2 pounds chopped beef
  • 1-2 tbsp cumin
  • 2 tbsp chili powder
  • 1-2 tbsp dried chili flakes
  • 3 tbsp Lea and Perrins
  • 3-4 large tbsp cannabutter


Step 1

Place all the beans in a large pot and cook under low heat. After a couple of minutes, add the spices, wine, and Lea and Perrins. Stir occasionally for about 30 minutes to an hour, then add the tomatoes and onions.

Step 2

In a separate wok, add a few cloves of garlic, then stir-fry the beef with a dollop of extra virgin olive oil. Once browned, add the beef to the pot of beans.

Step 3

Allow the chili to simmer slowly for 1 to 2 hours over low heat while stirring occasionally. Add the melted cannabis a few minutes before serving.