Witch, Please! Chili 🧙🏾‍♀️🌶️

Three meats. Two beans. One HIGHly magical bowl.

This ain’t regular degular chili. We’ve got ground beef, spicy chorizo, tender brisket, fire-roasted tomatoes, two kinds of beans, and enough seasoning to make the whole house ask, “Okay, what’s in this?”

The pot stays innocent. The magic happens at the end, when each bowl gets finished with a little HIGHly Pressed EVOO.

Rich. Smoky. Hearty. A little spicy. And, if you so choose, a little HIGH.

Witch, please. Let’s make some chili.

Shit You Need

Regular EVOO, for sautéing
Just enough to get the party started. Save the HIGHly Pressed for the finished bowls.

HIGHly Pressed EVOO, for finishing individual servings
How much depends on your oil’s potency and your intended serving. This is not the ingredient to measure with your heart.

1 medium yellow onion, chopped
Nothing fancy. It’s an onion. Chop that shit.

½ lb lean ground beef
The classic. She belongs here.

½ lb chorizo, casings removed if needed
Smoky, spicy, and here to mind everybody else’s business.

½ lb fully cooked brisket, chopped or shredded
Leftover smoked brisket? Hell yes. No leftovers? Grab premade brisket and keep it moving. We’re making chili, not auditioning for a BBQ competition. If it’s swimming in BBQ sauce, leave most of that shit behind.

6 cloves garlic, minced
Six is what I wrote down. You do you.

3 tbsp chili powder

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp ground cumin

2 tbsp brown sugar
We’re not making candy. A little sweetness balances the tomatoes, spice, and smoke. Trust the process.

2 tsp dried oregano

1½ tsp salt
Start here. Chorizo and brisket can bring plenty of salt with them; you can always add more later.

2 tsp black pepper

5 tbsp tomato paste

2½ cups low-sodium beef broth
We’re adding our own salt. Control your own destiny.

1 (28 oz) can fire-roasted crushed or diced tomatoes
If I wanted y’all to use regular tomatoes, I woulda said so.

1 (15 oz) can red kidney beans, rinsed and drained

1 (15 oz) can pinto or black beans, rinsed and drained
Pick your fighter.

About These Seasonings…

Look, I gave you measurements because apparently that’s what makes this a “recipe.”

But seasoning ain’t algebra. Taste your food and adjust as you go.

Step 1: Get the Cauldron Going

Heat a little regular EVOO in a large Dutch oven or other heavy-bottomed pot over medium-high heat.

Add the onion and cook for 2–3 minutes, until it starts to soften.

We’re not caramelizing it. Tell that onion to get comfortable, we have shit to do.

Step 2: Where’s the Beef?

Every-fucking-where.

Add the ground beef and chorizo. Cook for 5–7 minutes, breaking up the meat as it browns and the chorizo cooks through.

Drain off excess grease if needed. Chorizo brought its own oil, so use your judgment.

Add the garlic and cook for about 30 seconds, just until fragrant. Don’t burn it.

Step 3: Let the Seasonings Meet the Meat

Add the chili powder, onion powder, garlic powder, cumin, brown sugar, oregano, salt, black pepper, and tomato paste.

Stir until the meat is coated and the tomato paste is worked through the pot.

Hold off on adding anything extra for now. The brisket, broth, and tomatoes still need to join the conversation.

Step 4: Everybody in the Pool

Pour in the beef broth and scrape up the browned bits from the bottom of the pot. Don’t leave that flavor behind.

Add the tomatoes, kidney beans, pinto or black beans, and brisket. Give everything a good stir.

Ground beef. Chorizo. Brisket. Nobody’s taking over the pot; everybody came to contribute.

We love a functional family.

Step 5: Let That Shit Simmer

Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 1–2 hours, stirring occasionally.

For thicker chili, remove the lid during the last 30 minutes. If it gets thicker than you like, add a splash of beef broth.

Taste and adjust the seasoning as needed, then let the chili finish simmering. The brisket soaks up the flavor, the tomatoes mellow out, and the spices settle in.

Chili is basically a group project where everybody finally does their damn part.

Step 6: Put a Little Spell on It

The pot stays regular. Spoon the finished chili into individual bowls, then add an appropriately portioned amount of HIGHly Pressed EVOO to each bowl you want infused. Stir thoroughly.

Why individual bowls? Because somebody will finish one and say, “Damn, this chili is good. I’m getting some more.”

This is how edible horror stories begin!

Keeping the infusion in individual bowls means everyone can eat from the same pot, whether they want the extra magic or not.

One pot. Everybody eats. Only the witches who want to fly get the magic. 🧙🏾‍♀️

Look at us being responsible and shit.

Step 7: Dress That Witch Up

Top your chili with shredded cheese, sour cream, green onions, jalapeños, avocado, crushed tortilla chips, or whatever makes you happy.

And don’t forget the cornbread.

Or do all of it. Cuz who gone check you boo!

Got Leftovers?

Lucky you. Chili is one of those foods that wakes up the next day tasting like it spent the night getting its shit together.

Refrigerate leftovers promptly. When you’re ready, reheat the chili, portion your bowl, and add your appropriately portioned HIGHly Pressed EVOO then.

Yesterday’s chili. Today’s magic.

🧚🏾‍♂️ ApotheKary Fairy Note

The pot stays regular. Your bowl is where the magic happens.

Homemade cannabis-infused oils can vary significantly in potency. Know the strength of your oil when possible and portion infused servings carefully, especially with an unfamiliar batch.

Be patient, too. Edible cannabis can take considerably longer to produce noticeable effects than inhaled cannabis. Adding more because “I don’t feel shit” before the first serving has had time to kick in can turn a cozy bowl of chili into an unexpected meeting with the universe.

Adults only. Clearly label infused ingredients and servings. Keep them away from children and pets. Don’t drive impaired.

And, as always…

Stay yo ass out of jail.

Don’t be shy. Say High!