Chili. It’s a crowd pleaser for a reason and it just got even better. With the addition of dark beer and an Instant Pot, it’s magical. Chili that tastes like it lazily simmered away half of the afternoon in 30 minutes.
My original intention with this chili was bison instead of ground beef, however I didn’t embrace the idea of a $12 serving of chili. When did that happen? I’m used to paying a little more for food, but the price of bison has gone up quite a bit since the last time I purchased it. Once I regained my composure and the mothers of young children took their hands away from the delicate little ears, I set off toward the ground beef.
It may not be 100% authentic Alsatian, but how can you go wrong with three kinds of pork, sauerkraut, apples and a bottle of beer poured over the whole mess?!
Traditionally, Choucroute Garni is made with white wine. However, being the good Midwestern girl that I am, beer seemed the natural way to go. These flavors are more familiar to me… cooking with beer is not exactly a foreign concept. The smell of bratwurst & onions simmering in beer is something that greeted me as I came in the kitchen door of my parents house after school on many afternoons.
This is the kind of meal that you gear up for, like Thanksgiving dinner. I’m in no way suggesting that you make this every week. Like Thanksgiving, this is reserved for once in a while when you need a good stick-to-your-ribs kind of meal.