Today in Portland felt like the perfect fall day. With the temperature dropping and all of my Halloween decorations up, I felt the only thing missing was some chili and cornbread.
To make the chili, you’ll need to purchase Danielle Walker’s first cookbook Against All Grain. Since I was craving the chili beans, but without all the stomach problems that come with it for me, I added a secret ingredient of my own.
Slow-Cooker Beef Chuck Chili Modifications:
Add 2 Cups of Pine Nuts
Then I garnish mine with some or all of the following:
Sharp Cheddar Cheese
Need some cornbread to go along with this? Use the Skillet ‘Corn’ Bread recipe I use, which is super quick and easy.