Chili con carne is a classic winter dish that goes down well. Spice it up with little “herbs” for extra kick!
- Olive oil
- 4 medium onions, recommended: chopped
- 2 medium green peppers – again chopped
- 8 pounds ground beef
- 1 6 oz. can of tomato paste
- 2 large cans stewed tomatoes
- 2 1 lb cans tomato sauce
- 1 7 oz. can chili salsa
- 6 cloves garlic
- 2 3 oz jars chili powder
- 1 jalapeno pepper
- 2 tablespoons salt
- 1 tablespoon oregano
- 2 teaspoons garlic powder
- 1 tablespoon ground black pepper
- 1/8 – ¼ oz. finely ground fire bud
*You have to put the cannabis in the oven for about 20 minutes on a temperature of 275 degrees F before adding it to the mixture.
Brown the meat in some large skillet and then drain it. Put a large pot on a medium heat and then add in it oil. Then you add the onions, garlic, and green pepper and cook them until they soften. This should take you about 10 minutes.
The next step is to put the meat, tomato paste, stewed tomatoes and the tomato sauce. After some time you just add the left ingredients – garlic powder, chili powder, salt, oregano, finely ground bud, black pepper, chili salsa and the jalapeno.
After you’ve put everything in the pot you wait to cook. You have to cook on low heat, so it’ll take you about an hour and a half, during which you have to stir every 15 minutes. You can also taste the salt and the pepper from time to time.
Try it out, enjoy, have fun and ‘bon appetite’!