Cannabis Chili
Source: ♠tBc >> Cookbook 420 <<

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Spicy chili with or without beans! Guaranteed to satisfy your taste buds and get you lifted! Cut the recipe in ½ if you are on a budget!

1 oz. finely ground marijuana buds
(any grade depending on your budget)
2 lbs. ground beef
46 oz. tomato juice
40 oz. tomato sauce
2 cups onion chopped
½ cup green bell pepper chopped
2 tbsp Serrano pepper, minced
½ cup celery chopped
¼ cup chili powder
2 cups beans of your choice (optional)
2 tsp. cumin
1 tsp. salt
3 cloves of garlic, minced
½ tsp. black pepper
½ tsp. oregano
½ tsp. sugar
½ tsp. cayenne pepper (more if you like spicy)

Shredded Cheddar cheese
Red Onion, finely chopped

Place 2 pounds of beef in pan or skillet and brown over medium or medium-high heat.

When browned, drain thoroughly and set aside. 

Put all ingredients except for ground buds in a large pot and bring to a steady boil.

After it comes to a boil, reduce heat to low-medium and put in the ground marijuana. Cook for 1.5 to 2 hours, reducing the heat to low after 1 hour.

Garlic Herb Mash
Source: ♠tBc > Cookbook 420 <

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3-4 large Russet Potatoes, peeled, cubed
4 large Garlic Heads
3 tablespoons Extra Virgin Olive Oil
1 tablespoon Basil
1 tablespoon Cracked Black Pepper
1 tablespoon Kosher Salt
¼ pint Heavy Cream
4-6 ounces Ricotta Cheese
4 tablespoons Sweet Butter
4 tablespoons Cannabutter

Cut the top ½ inch off the garlic heads. Add olive oil to the cut heads and sprinkle with basil. 

Roast in 420-degree oven for 30-50 minutes. The garlic is done when tender to a fork. Boil the cubed potatoes in salted water until fork tender, drain, and mash lightly. 

Add butters to potatoes and continue to mash. Add pepper, salt, cream, and cheese and mash until smooth. Squeeze garlic into the mix and whip until smooth.