Chocolate Chili with Cinnamon Croutons
- A unique and flavorful chili combining the warmth of traditional chili spices with the richness of chocolate. The cinnamon croutons add a touch of sweetness and crunch, while the cannabis, infused through oil, provides a subtle lift to this comforting and hearty meal.
- Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon cannabis-infused olive oil
- Salt and pepper to taste
- For the Cinnamon Croutons:
- 4 slices bread, cubed
- 2 tablespoons butter, melted
- 1 teaspoon cinnamon
- 1 tablespoon sugar
- Instructions:
- Make the Croutons: Preheat oven to 350°F (175°C). Toss bread cubes with melted butter, cinnamon, and sugar. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Brown the Meat: Add ground beef or turkey to the pot and cook until browned, breaking it up with a spoon. Drain off any excess grease.
- Add Spices: Add chili powder, cumin, oregano, and cayenne pepper (if using) to the pot and cook for 1 minute, stirring constantly.
- Add Remaining Ingredients: Add diced tomatoes, kidney beans, black beans, and cocoa powder to the pot. Stir well.
- Simmer: Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Add Cannabis Oil: Stir in cannabis-infused olive oil. Season with salt and pepper to taste.
- Serve: Serve warm, topped with cinnamon croutons.
