Carchellany is getting into the full swing of fall with these tasty recipes! From good eats to sweet treats, we’ve got you covered! Each of us have picked out our favorite fall recipe(s) and combined them into one ultimate menu for your fall meals. Pairing these savory soups with these delicious desserts will make you want to cozy up to a fire, pick some apples, and go treat-or-treating.
Fall. Chili. Football. It doesn’t get much better than that! This meaty chili is the perfect go-to for game day or cozy dinner on a frosty day! I made this chili last week for my parents when they came over to watch the game and we were shameless. We couldn’t stop eating! It’s a game changer folks. I felt like the chili cook-off champ serving this stuff! The paprika and cayenne add just a little more depth and heat to the sauce and the diced tomatoes with chilies bulk up this chili just perfectly! I seriously cannot stress enough how tasty this chili was! The best part, leftovers!! This chili gets better with age, if that’s even possible! So get cozy, cheer for your team, and enjoy!
1 lb. ground beef
3 tablespoons butter
1 cup yellow onion, chopped
1 green pepper, chopped
2 cloves garlic, diced
1 teaspoon pepper
1 teaspoon salt
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon cayenne pepper
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can diced tomatoes and green chilies
2 cans tomato sauce
(Suggested toppings: sour cream, shredded cheese, Fritos chips!)
- Brown ground beef in a large skillet over medium high heat.
- Transfer beef into a bowl after browned and melt butter in the same pan you just cooked the beef in.
- Toss in your onions, green pepper, and garlic, sauté over medium high heat until garlic is fragrant and veggies are starting to get tender.
- Transfer your veggies and beef to a large pot and add all your spices.
- Add both cans of beans, diced tomatoes, and both cans of tomato sauce.
- Cover and reduce heat to low. Let simmer for 2 hours.
- Top with sour cream, shredded cheese, and Fritos!
We have an autumn twist on the classic cream cheese and marshmallow flush fruit dip!
1 tub(16 oz) of Marzetti Old Fashioned caramel dip
This soup is great for those cool fall nights when your looking for a hearty meal to warm you from the inside out. It saves great and makes an awesome lunch for the next day as well. It’s also fantastic by itself or with a hearty bread.
6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)
1 1/2 cups chopped yellow onion (1 medium )
1 1/4 cups peeled and diced carrots (3 medium)
1 cup diced celery (2 stalks)
4 cups chicken broth
Salt and freshly ground black pepper
1 lbs thick cut bacon
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup sour cream
Shredded cheddar cheese, chopped green onion, sour cream and bacon to top.
1. In a large stockpot add the potatoes, onion, carrots, celery and broth together. Bring the contents to a boil and then reduce to medium heat for 20 minutes or so until the potatoes are tender and can be pierced with a fork easily. Add salt and pepper to taste.
2. While the potatoes and vegetables are cooking in a large saucepan melt the butter. Add flour to the butter and whisk together for 1 minute until the mixture is bubbling. Slowly add milk while whisking it constantly. Once they are fully combined, add the flour then add the mixture to the pot of potatoes and vegetables. Add the sour cream to the soup.
3. Meanwhile cook the bacon in an oven at 375 degrees until it is thick, crisp, but not overcooked. Take several slices of bacon and crumble it. Set the bacon crumbles aside for topping. Take the remaining bacon and add it to the soup.
If your looking for a new addiction you have found one in this caramel corn. Get ready to indulge yourself in a salty, sweet, chewy, crunchy treat. It is super simple to make and even easier to eat.
½ cup unpopped popcorn kernels (about 16 cups popped corn)
1 cup salted butter
1 cup light brown sugar
⅓ cup light corn syrup
1½ – 2 tsp kosher or sea salt, divided
1. Pop popcorn in an air popper and place onto a baking sheet. Preheat an oven to 300 degrees. Meanwhile melt the butter, light brown sugar, and corn syrup in a medium sized saucepan. Once the ingredients are melted together allow the mixture to boil unstirred for four minutes.
2. Pour caramel mixture over the popcorn and lightly stir until all popcorn is coated. Place the baking sheet with the popcorn in oven and bake it for 30 minutes. Stir the popcorn at 15 minutes. Take it out and then let it cool.