When I think of fall, I think of lazy Saturday afternoons watching K-State football, cooler weather, and the busyness of back-to-school. An easy way to have delicious meals ready to go during this season is to use your slow cooker. Here are a few of my favorite recipes for fall.
Cincinnati Chili:
Everyone loves “their” chili recipe, but this one has a little something extra. For a true Cincinnati experience, serve over spaghetti noodles.
• 2 lbs. ground beef
• 2 onions (chopped)
• 2 cloves garlic (chopped)
• 1 tsp salt
• 1 6 oz can of tomato paste
• 1 15 oz can of kidney beans
• 2 tbs chili powder
• 2 tbs dry oregano
• ½ tsp cayenne pepper
Secret Spices
• 1 tsp cinnamon
• ½ tsp all spice
• 1 tsp unsweetened cocoa powder
First, brown ground beef on the stovetop. Drain and add to slow cooker. Add chopped onions and 2 cloves of garlic to the meat. Mix in salt, tomato paste, kidney beans, chili powder, dry oregano, and cayenne pepper.
You’re probably thinking that this sounds a lot like your chili recipe. Here are my secret spices: 1 teaspoon cinnamon, ½ teaspoon allspice, and 1 teaspoon unsweetened cocoa powder. I know cinnamon and chocolate sound weird in a savory meat dish, but trust me when I tell you, this is delicious!
Cook on high for 3-4 hours or on low 6-8.
This recipe freezes well, and we often take a frozen bag with us on camping trips. It thaws during the day and heats over the fire. You could easily heat this up while tailgating before your favorite team’s football game as well.
Spiced Apple Cider:
Are you throwing a Halloween party? This drink delights the adults and children alike.
• 1 jug apple cider
• 3-4 cinnamon sticks
• 2-3 cloves
Optional: Rum
Pour the jug of apple cider into your slow cooker. Add 3-4 whole cinnamon sticks and a few cloves. Heat on low or warm (whatever your lowest setting is) for an hour or so. Remove cinnamon and cloves before serving.
If you are feeling really feisty, serve with a splash of rum in your mug!
Savory Squash and Apples:
If you are headed to a fall party, or even Thanksgiving dinner, and are tasked with bringing a side dish, look no further!
• 3 pounds squash (peeled & seeded)
• 4 apples, cored & chopped
• ½ onion
• 1 tbs cinnamon
• 1½ tsp nutmeg
• ¾ cup dried cranberries
Place three pounds of peeled, seeded and cubed butternut squash into the slow cooker. (If you are as talented as me at peeling squash, which is to say not very, many grocery stores sell already prepped squash in the cooler section of the produce aisle, or in the freezer with the other vegetable.)
Peel, core and chop 4 apples. (If you do not have an apple peeler-corer-chopper, you are missing out! I found mine at a garage sale for $5 and it was a great use of my cash!)
Combine with ½ of an onion (diced), 1 tablespoon ground cinnamon, 1½ teaspoons ground nutmeg, and ¾ cup of dried cranberries. Stir to combine.
Cook on high for 3-4 hours or until the squash is fork tender. Serve, and enjoy all the accolades!
