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Recipe: How to make cannabis-infused chili

September 23, 2019

Loaded chili takes on a whole new meaning when incorporating a cannabis infusion.

Dressed up with a shredded cheddar, a dollop of sour cream, and a sprinkling of scallions, this classic comfort food is a fan favourite on game day and a staple on dinner tables once temperatures dip.

The addition of cannabis-infused cooking oil hardly contributes to the flavour; a medley of ground beef, veg, and spices galore, but it’s effects won’t be lost on diners–even though the dish is designed to be low dose (about 10 mg per serving).

Step by step instructions are provided below but you can also follow along with this video.

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How to make cannabis-infused chili


  • 2 tablespoons vegetable oil
  • 2 pounds ground beef
  • 4 tablespoons cannabis-infused vegetable oil
  • 2 Spanish onions, diced
  • 10 cloves garlic, crushed and finely chopped
  • 2 jalapeños, seeded and finely diced
  • 6 tablespoons ancho chili powder
  • 3 tablespoons ground cumin powder
  • 2 tablespoons ground coriander
  • 4 bay leaves
  • 4 tablespoons tomato paste
  • 1 bottle light beer (or water, or stock)
  • 1 large can whole tomatoes, crushed by hand
  • 1 can pinto beans, rinsed
  • 1 can kidney beans, rinsed
  • 1 can black beans, rinsed
  • 500mL chicken or beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • 4 tablespoons soy sauce
  • Salt
  • Pepper


  • Bacon bits
  • Sour cream
  • Yellow cheddar, grated
  • Green onions, thinly sliced


  • Large Dutch oven (Le Creuset for example) or stock pot
  • Knives
  • Cutting board
  • Wooden spoon
  • Measuring spoons


  1. In the Dutch oven on high heat, brown the ground beef in the regular vegetable oil. Remove the ground beef from the pot, strain off the fat and set aside
  2. Return the Dutch oven to the stove over medium heat and sweat the onions, garlic and jalapenos in the infused vegetable oil until translucent
  3. Add the tomato paste and spices and cook for 5-7 minutes to toast the spices then add the lite beer to deglaze the bottom of the pot. Cook for an additional 2 minutes
  4. Add beef back into pot with the beans, bay leaf, stock and crushed tomatoes and cook for 2-3 hours until the chili has thickened to a nice consistency
  5. Finish the chili with the soy sauce, Worcestershire, hot sauce, salt and pepper
  6. Serve the chili in a bowl, garnish with a scoop of sour cream, sliced green onions, grated cheddar and bacon bits

*Tips for dosing cannabis infusions

The potency of your infusions depends on many factors, from how long and hot it was cooked to the potency of your starting material. To test the potency of your finished product, try spreading ¼ or ½ teaspoon on a snack and see how that dose affects you after an hour. Decrease or increase dose as desired. You can then use this personalized “standard” dose as a baseline for your recipes. Click here for more information on why potency is so difficult to measure in homemade cannabis edibles.

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Alex Goodall

Alex Goodall is a Toronto-based Chef with an affinity for cannabis.

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