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A starter menu for the Fall season featuring soups, breads, stews, entrees, and desserts that draw on autumnal flavors like harvest spices, hearty roots, and warm comforts to evoke that crisp, leaf-crunching vibe!
Stews
Classic Chili with Cornbread
Fall
Stews
American
Side Dish
Vegetarian
Quick Bread
Dive into a bowl of bold, soul-warming bliss with home-cooked chili, slow-simmered to perfection. Paired with cornbread for the ultimate cozy feast.
MEAL CONTENTS (2)
Classic Chili
Cornbread
RECIPE
Classic Chili
Tender chunks of premium beef simmered with tomatoes, kidney beans, and a symphony of spices.
Prep --
Cook --
Total --
Ingredients
Cook Mode
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder*
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper (optional)
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Preparation
1
Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
2
Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
3
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
4
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
5
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
6
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
RECIPE
Cornbread
Indulge in this golden, moist cornbread that's perfectly crumbly with a hint of sweetness. Ideal as a side for chili, barbecue, or just on its own with a pat of butter.
Prep 10 mins
Cook 25 mins
Total 35 mins
American
Side Dish
Vegetarian
Quick Bread
Ingredients
Cook Mode
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- Optional: 1/2 cup corn kernels for extra texture
Preparation
1
Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or cast-iron skillet.
2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3
In a separate bowl, mix the milk, oil, and egg until well combined.
4
Pour the wet ingredients into the dry ingredients and stir just until moistened. If using, fold in the corn kernels.
5
Pour the batter into the prepared pan and spread evenly.
6
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7
Let cool slightly before serving warm.