Horror Movie Date Night | The Texas Chain Saw Massacre (1974)

Do I get immediately annoyed when the weather doesn’t immediately switch to fall? Yes, 100%. Will I let it ruin date night? Absolutely not.

The Details

Fall Inspired Chili

While I was hoping for cozier fall weather, I was reminded that chili, even my fall-inspired chili, would go great with a summer slasher flick. So here we are! To fully make this feel like we belonged (safely) in the TCM franchise (Recipe Card is below)

The Chainsaw Crush

A twist on one of my favorite cocktails, the margarita bulldog. We are calling it The Chainsaw Crush, thanks to the iconic chainsaw as well as those bone-crushing moments. It is usually served with a Coronita balanced perfectly in your margarita-filled goblet, but I don’t have goblets or the tools to balance a Coronita. If you do, please use them; it will be a much more satisfying drink! I actually love how the pomegranate slowly sank to the bottom, giving a Tequila Sunrise look as well! The recipe is over here on its drink page.

Double Berry Crumble

There can’t be a late night without dessert, and a double berry crumble with ice cream sounded like the perfect end-of-summer dessert. I think my favorite thing about this is that I actually didn’t make this too complicated for once! (Recipe is below the Fall-Inspired Chili :)

Recipes are at the bottom of the page, but please note that the Hallow-penjo cornbread is from the Beetle House cookbook. I found some similar recipes here if you are not interested in buying a cookbook.

Evolving Table - Honey Jalapeño Cornbread

Baker by Nature - Honey Jalapeño Cornbread Muffins

So what do you think? Is it Leatherface-approved, or do we need to go back to the slaughterhouse and fix a few things?

Looking to stream Texas Chainsaw Massacre? Check out its page on JustWatch

Cheers, my fellow haunts!

Yield 6

Prep time

20 Min

Cook time

15 Min

Inactive time

50 Min

Total time

1 H & 25 M

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Fall-Inspired Chili

Ingredients

• 1 sweet potato, cut into cubes
• 1 lb ground meat of your choice; I did a (50/50) blend of turkey and chicken
• 1 yellow onion, diced
• 1 can of San Marzano tomatoes (crushed by hand or with scissors) with the sauce
• 1 half red bell pepper, large dice
• 1 half green bell pepper, large dice
• 1 tablespoon of minced garlic
• 1 jalapeño, diced. If you are sensitive to heat, remove the seeds and ribs before dicing
• 1 cup of beef or chicken broth
• Avocado oil, depending on what meat you use and if more fat is required
• Spice blend: 1 tablespoon each of cumin, chili powder, garlic powder, onion powder, smoked paprika, and umami seasoning; 1/2 tablespoon each of celery salt and pepper; 1 teaspoon of cinnamon. Mix this together and keep it in a separate bowl.

Instructions

1. Brown the meat with half of your spice blend, remove, and leave the fat in the pan
2. Add in onions, both bell peppers, sweet potatoes, and jalapeños. Saute until onions are translucent.
3. Add in garlic and cook until fragrant (about 30 seconds).
4. Pour in crushed tomatoes with their sauce along with the cup of broth
5. Add the browned meat back in
6. Bring the mixture to a boil and then reduce to a simmer. Cover with a lid
7. Simmer until the chili reaches the desired consistency, and the sweet potatoes have softened.
8. Garnish with your preferred toppings and enjoy with a side of cornbread

Did you make this recipe?

Tag @crownandcrypts on instagram and hashtag it #TCMFallInspiredChili

Yield 6-8 slices

Prep time

15 Min

Cook time

35 Min

Inactive time

10 Min

Total time

1 Hour

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Double Berry Crumble

Ingredients

• 1 can strawberry pie filling
• 1 can blueberry pie filling
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 cup brown sugar
• 3/4 cup old-fashioned oats
• 3//4 cup all-purpose flour (I use high altitude APF)
• 1/2 cup cold butter
• Vanilla bean ice cream
• 9-inch pie tin

Instructions

1. Preheat your oven to 450*
2. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a bowl
3. Pour both pie fillings into a bowl and mix
4. Cut in your cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs
5. Press half of your oat crumble mixture onto the bottom of your pie tin
6. Pour your pie filling mixture in
7. Top the filling with the rest of your oat crumble, and spread evenly over top
8. Bake for 30-35 minutes, or until your crumble is golden brown
9. Let cool for about 10 minutes
10. Serve with a scoop (or two) of your vanilla bean ice cream

Did you make this recipe?

Tag @crownandcrypts on instagram and hashtag it #TCMDoubleBerryCrumble