Cooking with Cannabushi

An Infusion Series

This month we celebrate Black History Month and our beloved Valentine's Day! Both help us battle the hate that unfortunately exists in our society with the greatest power of all LOVE. Originally, I was going to do something heart-shaped or even a nice infused chocolate covered strawberry dish. Maybe something beautiful and a little over the top. Instead, I wanted to share with all of you something I truly love doing. I've had the pleasure of feeding the homeless in the Las Vegas area for over a year now. Giving back to the community is truly important to me. I love the diversity of people we come across from many different walks of life. Through my friends in The Baked Ole' Ladies Network. We reach even more now than ever! Our vibe is our tribe! I'm so blessed to have friends like these (especially Ms. Rose) I had the pleasure of cooking this month's recipe with her the night before our Truly Grateful Sundays at Molasky Park in the heart of Vegas- another location we feed at besides C.A.R.E on Foremaster Lane off Las Vegas Boulevard. We didn't infuse it for our Sunday in the park, doesn't mean we can't have a little fun with it afterwards! So let's make it with LOVE!

Molasky Park Chili

Ingredients

20 pounds of ground beef 12 cans (×2) 14.5 oz. Diced tomatoes 12 cans (×2) 14.5 oz. Dark Red Kidney Beans 4 cans (×2) 14.5 oz. Black Beans 4 cans tomato sauce 4 finely chopped Green Bell Peppers 8 finely chopped Cipollini Onions 2 packets of Mexican Moljido 1/2 cup Chili Powder 1/2 cup Garlic (minced) 1/4 cup Paprika 1/4 cup seasoned salt 1/4 cup Pepper

Instructions

• First off you will want a couple big pans for your ground beef. You will want your oven to be preheated to 400°f. Break up and spread out the beef in your pans. Place in the oven for 30 minutes. Add a dash of seasoned salt and pepper. When completely cooked drain out excess oils. (Keep in mind this recipe is truly for an army but feel free to scale down for home use. As I do later in the recipe.) • While the meat is cooking away in the oven, start opening all those cans of tomatoes, beans, and tomato sauce. This recipe is fairly straightforward in it's build. We have two big pans of meat and so we need a couple big pots for cooking. Splitting everything evenly between the two. Making sure to rinse off the liquids from the beans. I used a big colander. • Stir everything together in your pots minus the ground beef or for this recipe we used two big turkey roasters. Talk about an upgraded crockpot! Start adding your dry ingredients so they can start adding more flavors to the chili and homogenize. • Once your meat is finished cooking, make sure to drain out the excess oils from your ground beef. Start adding the ground beef to each of your pots/ roaster. The other ingredients should be hot by this time. • Stirring your meat until it is finally mixed into your pots of chili. Let simmer for 4-6 hours. P.S. don't forget the LOVE! Just a dash will do!....now for my stoner's! • Take a medium sized pot and pour some of that chili in it. Add some infused chili oil. I added 1 tablespoon of my own CannaBushi Spicy Chili oil- roughly 15mg THC. (If you look back a few issues, I will teach you how to make it. Well….close. Using my Magical Butter Machine). • Add 2 tablespoons of infused sugar 98 mg each and .25 gram of fresh distillate. Cook over a low/medium heat for 15 minutes. Keeping it at a slow simmer. Enjoy!

I hope you guys enjoy this infused chili. We didn't infuse it to feed the homeless but I bet they would have liked it as much as I did! I enjoyed making this and it sure did help feed an army. It also takes one to ensure that we can continue to give. Thank you to The Baked Ol'Ladies Network and friends who truly put their hearts into what we do! Happy Valentine's Day and let's celebrate Black History Month by choosing LOVE over hate.

Feel free to reach out if you or your organization would like to donate food/ clothes/supplies or help!

If you need to make Spicy Chili oil try using a Magical Butter Machine to do just that. Use my code CannaBushi at checkout for a Magical discount!

Chef Chris Rodarte aka Mr. CannaBushi is a fi ve star Sushi Chef. Inventor of the fi rst THC/CBD infused dessert sushi roll in America. Traveling across America and working for some of the most renowned restaurants and Chefs in the country. Including Michelin rated Akira Back and Yellowtail Japanese Restaurant in the Bellagio. Nominated for the best Cannabis Chef in Las Vegas 2020 and the fi rst Cannabis Chef ever to be inducted into The Marquis Who's Who of America!! Check him out on The Chef Piero Show Episode #2 and soon Naked Sushi by CannaBushi on Vuuzle.TV!! Not to mention utterly thankful and grateful for it all… Shoot For The Stars!