Culinary Cannabis

I guess it would be cooking for example:

Green (blackout) Chicken Chili Story
Hello Everyone!
Thanks for stopping by today to check out this unique chili recipe.
I don’t remember when I first stumbled on to a recipe for white chicken chili, but from my research, the
first mention of this type of chili was in the late 1980’s. Considering my husband believes this was the
first dish I made him when we started dating in early 1990, I must have been preƩy early to the white
chili party. (BTW, this is not the first dish I made for my future husband. The first dish I made him was a
very bad orange chicken.) I see a lot of similariƟes between the white chili (chicken, beans, veggies in a
sauce) and classic French Cassoulet, which may have been the original inspiraiton for the chili.
But, back to the Green (Blackout) Chicken Chili. The blackout refers to the triple infusion used in the
recipe. First, the canola oil used to sauté the vegetables and bloom the spices. Second, the addiƟon of
the decarbed cannabis directly to the chili. Third, the infused salsa sƟrred in at the end. If you choose to
use all 3 infusions, be very cauƟous; this is truly a recipe that could lead to ‘greening out” (the
unpleasant side effects of consuming too much cannabis). I rarely used un-infused cannabis in a recipe,
but there is enough seasoning and spice in the recipe that the taste of the decarbed cannabis is just a
verdant-ness as a back note of flavor.
Regular visitors to this blog may recognize the chili as a broth-ier, slightly less cheesy version of the
enchilada suiza I previously shared. I also made this into an enchilada suiza dip with the addiƟon of half
and half or heavy cream. Since we are geƫng close to the holiday season here in the US, fee free to sub
in leftover turkey for the chicken in the recipe.

Green (Blackout) Chicken Chili
2-3 cups cooked, shredded or diced chicken
1 medium onion, diced
1-2 jalapenos, diced, seeds and membranes removed if you prefer less spice
½ c diced bell pepper, color of your choice
2 garlic cloves, minced or pasted
3 T infused canola oil
2 t cumin
1 t coriander
1 t red pepper flakes
1-3 grams decarbed cannabis, finely hand crumbled
3 T corn meal
1 151/2 oz can cannellini beans, drained and rinsed
3 c low sodium chicken broth or stock
1 7 oz can diced green chilis
8 oz cream cheese, cubed, room temperature
1 cup infused tomatillo salsa
Heat canola oil in a large, heavy boƩomed pot over medium heat. Add onion, jalapenos, garlic, bell
pepper, cumin, coriander and red pepper flakes. Saute unƟl vegetables are tender and spices are
fragrant, approximately 3-4 minutes. Add decarbed cannabis and stir to coat with oil.
Add chicken broth, cooked chicken, cannelloni beans, canned chilis and infused salsa. Bring to very low
simmer. Stir in the cream cheese unƟl no lumps remain. If Chili is too thin for your liking, stir in the 3 Tablespoons of corn meal and stir for 2-3 minutes to allow chili to thicken.
Unlike other, non-infused chilis that simmer for hours, you want to keep the temperature as low as
possible for the shortest possible amount of time to avoid degrading the potency of the THC or CBD . Remember as with all infused dishes start with a lower amount of infusion oil till you know how it affects you . Keep out of reach of Children and pets. Salt and pepper to taste.

Culinarily Yours in Cannabis,

Mary Ann