Culinary Cannabis

Chorizo, black bean & Sweet Potato Un-Chili Story
Hello Everyone!
Thanks for stopping by today to talk about what I think, I must call un-chili. Now, let me state
categorically, I consider this to be chili. To others living or raised in the CincinnaƟ area, will recognize this
chili as a riff on Cincinnati Chili that contains coco powder and cinnamon.
I know, I know, there are Chili enthusiast from other parts of the country that see adding beans or tomatoes or a protein other than beef to your chili is just sacrilegious. To these people, I say try this
recipe and don’t stress over the name. Embrace Chili diversity!
Adding the sweet potatoes to the chili for the final 10 to 15 minutes of cooking will definitely help marry
all the flavors of the chili. The tomato base of the chili will somewhat ‘muddy’ the color of the sweet
potatoes, but improve the flavor. Split the difference and save some of the sweet potatoes for garnish.
You eat with your eyes first!
There are enough seasonings and spices in the chili that the addiƟon of the decarbed flower won’t affect
the flavor in a negative way. I like this direct method of infusion so I can add the elevated ingredients
either to the enƟre pot if everyone wants that elevated experience or each bowl if you are cooking for
some people who do not want the elevated version of the chili. I go for approximately 1 gram of flower
per serving.

Chorizo, black bean and sweet Potato Un-Chili Recipe
2 small, sweet potatoes
1 lb fresh, Mexican style Chorizo
½ c diced onion
½ c diced red bell pepper
2 garlic cloves, minced
1 jalapeno, diced
2 T ground chili arbol chili powder
1 t cumin
½ t coriander
2 15 ½ oz cans peƟte diced tomatoes
1 c chicken or vegetable broth
¼ c hot red, prepared salsa
1 can 15 ½ oz black beans
4 oz (approximately) decarbed flower
Optional garnishes for serving:
Sour cream, cilantro leaves, cilantro, coƟja cheese, cubed avocado or pickled red onions.
Microwave sweet potatoes unƟl almost cooked through, approximately 8 minutes. Set aside unƟl cool
enough to handle, then peel and dice into ¼ – ½ inch cubes.
Add chorizo to dutch oven and brown. Remove from pan with slotted spoon, leaving drippings in pan.
Add onion, bell pepper, garlic, jalapeño and spices to pan with the drippings. Saute unƟl vegetables start
to brown around the edges and the spices are fragrant, approximately 5 minutes.
Add canned tomatoes, salsa, maple syrup and stock. Bring to boil, reduce heat to low and simmer for
approximately 30 minute

Stir in the decarbed flower.

Add black beans and sweet potatoes and simmer for an addiƟonal 10-15 minutes.
Serve with any or all of the opƟonal garnishes

As always start with small servings till you learn your tolerance level. Keep out of reach of children and pets.

Culinarily Yours in Cannabis,

Mary Ann