The ultimate game day meal.
Stereotypical? Yes. Always a winner? 100 per cent.
Chili can be done so many ways. It’s hearty, full of flavour and super easy to prepare ahead of time so your focus is always where it should be.
This chili is packed with goodies so you don’t have to feel guilty about chowing down on snacks leading up to the star of the show (popcorn, wings, nachos, we’re looking at you). From a munchie’s perspective, the Superbowl is looking really good.
Please remember, that all of our recipes leading up to game day are infused. Omit the cannabis in any recipe to maintain an appropriate dosage if you plan on making the full smorgasbord. This recipe is fairly low dose, but this is just a cautionary message if you plan on having all infused snacks, low and slow!
For this recipe you will need:
- 2 – 796 ml cans of diced tomatoes
- 1 – 796 ml can of kidney beans
- 1 – 500g package of ground beef (Or substitute: ground pork, chicken or ground spicy sausage)
- 4 tablespoons of infused oil
- 1 medium-size yellow onion, finely diced
- 2 bell peppers, finely diced
- 3 celery stalks, finely diced
- 1 jalapeno (Sub for Anaheim pepper if you want your chili less spicy or omit completely), finely diced
- 10 mushrooms (cremini or brown)
- 3 garlic cloves
- 1 cup of corn niblets
- 2 tbsp tomato paste
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 cup broth of choice (veg, chicken, beef…)
- Salt and pepper to taste
- Add oil into a medium-heat, large pot.
- Add peppers, onion, jalapeno and celery and sauté until onions are softened. As you are sautéing, add in 1 tsp of salt to the mix. Add in mushroom and minced garlic and cook for an additional minute or two, until garlic becomes fragrant and mushrooms slightly soften.
- Add your meat into the veggie mixture and cook the meat through.
- Once your meat is cooked, add in both cans of tomatoes, kidney beans and corn.
- Stir to mix thoroughly and add in tomato paste and broth to create a rich stock. If you prefer a thicker chili, add an additional tablespoon of tomato paste.
- Once combined, add in all spices and seasoning at this point and stir to combine.
- At this point, you want to let all the flavours meld and the liquid reduce a bit. Turn your heat down to a simmer and leave the chili for at least an hour.
- Check on your chili after one hour and taste. Adjust seasoning based on personal preference. You will likely need a good bit of salt at this point, as it’s best to add it at the end after the chili has reduced. You can always add more salt, but you can never take it away!
- Once you’re happy with the flavour, it’s time to serve! At this point, you can eat as is, or pop on some extra toppings for an extra hit of flavour.
For additional toppings we suggest:
- Pickled jalapenos
- Shredded cheese
- Diced red or green onion
- Hot sauce (Valentina’s is wonderful with this recipe)
- Sour cream
- Lime wedges