Large Batch Moonshine Chilli
This recipe comes courtesy of our friend Natalie Harper, who made this large batch chilli for a Superbowl party, and it became a huge hit from there with everyone wanting to make it.
Ingredients
Scale
- 2 packages of lean ground beef
- 6 spicy Italian sausages (or package of ground sausage)
- 3 family style cans of Heinz baked beans
- 1 large can of kidney beans (rinsed)
- 1 large can of mixed beans (rinsed)
- 1 large can of corn niblets
- 1 large can of Italian tomato sauce
- 1 large can of diced tomatoes
- 2 cans of pieces and stems mushrooms
- 2 large white onions, chopped into small pieces
- 4 tablespoons of crushed garlic
- 2 tablespoons of garlic powder
- 2 tablespoons of garlic salt
- 2 tablespoons of ground black pepper
- 2 bell peppers, cut in pieces
- 1 tablespoon of crushed chili flakes
- 2 packages of Old El Paso chili seasoning
- 2 cups of Hansen Distillery End of the Line Moonshine
Instructions
- Brown ground beef and ground sausage in a large pan, mixing together and crumbling apart while cooking
- Add meat to large Nesco 18 quart roasting pan
- Set heat to 200 degrees Fahrenheit or on the ‘slow cook’ mode
- Add remaining ingredients to roasting pan and stir well
- Cover roasting pan with lid and slow cook for 10-12 hours stirring frequently
- Serve with melted cheddar cheese and sour cream on top and with garlic bread or multigrain taco chips