Using a slow cooker lets you prep this recipe early in the day and forget about it until dinnertime. Nothing beats coming home to a hot, comforting meal that’s all ready to be dished up. Your tastebuds will enjoy the beauty of a slow cooker, too.

Dosage when made with Cannabis Oil about 20 mg THC per serving.


2 ounces dried chiles, such as New Mexico, California, guajillo, pasilla, or a combination, about 6 to 8 chiles total

1 corn tortilla

1 tablespoon Cannabis Oil

1 tablespoon salt

2 teaspoons freshly ground black pepper

1 ½ teaspoons ground cumin

1 teaspoon dried oregano

½ teaspoon cayenne pepper (optional)

3 ½ cups beef stock, divided

4 teaspoons extra-virgin olive oil, divided

3 pounds boneless beef chuck, trimmed of fat and cut into ¾-inch chunks, about 2 ½ pounds after trimming

1 medium yellow onion, diced

1 tablespoon minced garlic

1 (15-ounce) can kidney beans, drained

½ cup black coffee

2 tablespoons cider vinegar

1 tablespoon brown sugar


  1. Place the chiles in a cast-iron skillet over medium-low heat and toast until fragrant, about 2 minutes per side. Be careful not to burn as that will turn the chiles bitter. Place the toasted chiles in a bowl, cover them with boiling water and soak until they are soft, about 20 minutes, turning them once or twice.
  2. Heat the tortilla in the dry skillet to toast it, about 1 minute on each side. Remove it from the heat. When it’s cool enough to handle, tear it into pieces. Pulse the pieces into fine crumbs in a blender or food processor. Set aside.
  3. Drain the chiles, then split them open to remove the stems and seeds. Place the seeded chiles in a blender or food processor with the Cannabis Oil, salt, black pepper, cumin, oregano, and cayenne (if using). Purée the mixture, then add 2 cups of beef stock, and continue to blend until you have a smooth paste. Transfer this to the slow cooker set on high.
  4. Return the skillet to medium-high heat and add 2 teaspoons of olive oil. Brown the beef in two batches, turning each piece to brown all sides. Drain and add the cooked beef to the slow cooker.
  5. Add the remaining 2 teaspoons of olive oil to the skillet and add the onion and garlic and cook, stirring often, until the onion just starts to brown, about 2 minutes. Transfer to the slow cooker.
  6. Add the puréed tortilla, beans, remaining 1 ½ cups of beef stock, coffee, cider vinegar, and brown sugar to the slow cooker and stir to blend well. Cover and let cook for 4 to 6 hours or until the beef is tender.

Serving tip: Let your guests “play with their food” by offering an array of garnishes and condiments along with the bowls of chili. Grated Cheddar cheese, diced raw onion, sour cream, and a selection of your favorite hot sauces make good additions.

Cheri Sicard, nicknamed the “Martha Stewart of weed” by The Daily Beast, serves up the most definitive guide to cooking with cannabis in “The Easy Cannabis Cookbook”. The book features a comprehensive introduction to the history and benefits of cannabis, a fool-proof guide to finding your perfect dose, and 60 reliable recipes that redefine stoner eats.