Photography by Eva Kolenko

Infused Chili

Cocoa powder gives this chili depth, especially if the meat is omitted for a vegetarian version.

  • 4 tablespoons vegetable oil, divided use
  • 1 medium onion, chopped
  • 1 pound grass-fed ground beef
  • 2 large carrots, peeled and chopped
  • 2 large celery stalks, chopped
  • 1 small butternut squash, peeled, cleaned and chopped
  • 4 garlic cloves, peeled and minced
  • 28-ounce can diced or crushed tomatoes
  • 15-ounce can red kidney beans, rinsed and drained
  • 15-ounce can black beans, rinsed and drained
  • 12 ounces frozen corn
  • 4-ounce can spicy green chilies, drained and chopped
  • 2 tablespoons cider vinegar
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons cocoa powder
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Kosher salt, as needed
  • ¼ gram distillate

In a large pot, heat 2 tablespoons oil and saute onion for about 5 minutes. Increase heat to high and brown meat. Add carrots, celery, squash and garlic and cook, stirring occasionally, about 8 minutes. Add tomatoes, both beans, corn, green chilies and 4 cups of water; bring to a simmer and add vinegar, brown sugar and spices. Stir well and simmer until the chili thickens, about 45 minutes. Season with salt to taste.

Combine the remaining 2 tablespoons oil in a small bowl with the distillate and microwave for 15 seconds, stirring with a toothpick. Repeat until hot to the touch. Stir into chili. THC depends on the distillate. Makes 8 servings.

Recipe courtesy of Keith Brooks.