It’s another Sunday Funday for us, and seeing as the weather has turned cold (finally!) that means it’s time to break out a couple of my favorite cold-weather recipes: Apple Pie Moonshine and Best Ever Chili!
These two recipes go together like apple pie and baseball, and even though the chili is maybe not the most attractive chili you’ll ever make, trust me, it’s delicious!
We typically make the Apple Pie Moonshine in big batches, and then store it in vacuum sealed glass jars from IKEA – because we have one in St. Louis now. Yayyyyy!
One batch lasts a couple of months and can be served either warm with whipped cream on top as a shot, or cold in a short glass. It doesn’t taste strong, but trust me, it packs a punch, so drink slowly!
The Best Ever Chili is like most chilis in that it gets better the longer it sits. Top it with cheese, sour cream, guacamole and even Fritos to pump up the flavor even more!
- 1 gallon Good Quality Apple Juice
- 1 gallon Good Quality Apple cider
- 3-6 Cinnamon Sticks
- 2 cups Brown Sugar
- 1 liter 190 proof liquor, such as Everclear
- Place all of the ingredients except the Everclear in a large stock pot and heat on low until the sugar is dissolved.
- Let it cool down completely, then add the Everclear. Don't add the Everclear while its hot or some of the alcohol will evaporate.
- Bottle it up and store it in the refrigerator. Use within 2 months.
- 1 pound Ground Beef
- 1 whole Onion
- 1 Green Pepper
- 2 cans tomatoes with chiles or one with chiles and one witout
- 1 can Black Beans
- 1 can Corn
- 1 large can Pinto Beans
- 1 can Kidney Beans
- 1 packet Chili Seasoning
- 1 packet Ranch Dressing Mix
- 1 cup Water
- Put the ground beef in a large stockpot on the stove and add the chopped onion. Brown the beef and onions, then add the water.
- Add the chopped green pepper, tomatoes, beans, corn, chili seasoning and ranch dressing mix.
- Simmer on the stove 1-4 hours, until it's ready to eat. Top with shredded cheese, sour cream, guacamole and Fritos to really pump up the flavor!
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