The Sous Vide Chili Recipe is rich, hearty and full of deep flavor. Cooking chili with the sous vide method makes the meat tender and juicy.
The slow, precise heat blends all the spices perfectly. Every bite has bold flavor and perfect texture.
This chili is great for cold nights, game days or cozy family dinners. It’s easy to make, and once you try it, you’ll never go back to regular chili again!
When I First Tried Sous Vide Chili Recipe
I first tried sous vide chili at a friend’s house on a rainy day. It was so tender and flavorful that I couldn’t stop eating.
The slow cooking made the beef melt in my mouth. I loved it so much that I made it at home—and it turned out even better!
Recipe Card Info
- Recipe Name: Sous Vide Chili Recipe
- Servings: 6
- Prep Time: 15 mins
- Cook Time: 8 hours (sous vide)
- Total Time: 8 hours 15 mins
- Course: Main Course
- Cuisine: American
- Calories: 380 kcal per serving
Equipment List
- Sous vide machine
- Large pot or water bath container
- Vacuum-seal bags or ziplock bags
- Large skillet
- Mixing bowl
Ingredients You Need for Sous Vide Chili Recipe
- 1 ½ lbs ground beef
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp black pepper
- 1 tsp salt
- 1 cup beef broth
- 1 tbsp olive oil
Instructions
1. Cook the Meat
Heat olive oil in a skillet over medium heat. Add ground beef, onion, and garlic. Cook until the meat browns.
2. Mix the Ingredients
In a bowl, mix the cooked beef with tomatoes, beans, tomato paste, beef broth, and all the spices. Stir well.
3. Seal the Bag
Transfer the chili mixture into a sous vide bag. Seal it tightly, removing as much air as possible.
4. Sous Vide the Chili
Set your sous vide machine to 165°F (74°C). Place the sealed bag into the water bath and cook for 8 hours.
5. Finish the Chili
After cooking, carefully remove the bag from the water. Pour the chili into a pot and simmer for 5–10 minutes to thicken.
6. Taste and Adjust
Add more salt or spices if needed. Stir well and serve hot.
Recipe Tips
- Use high-quality ground beef for better flavor.
- You can add diced bell peppers or corn for extra color.
- For thicker chili, simmer longer after sous vide.
- Try topping with cheese, sour cream, or green onions.
- Store leftovers for even better flavor the next day.
Nutrition Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 380 kcal |
| Protein | 28g |
| Fat | 20g |
| Carbohydrates | 22g |
| Fiber | 6g |
| Sugar | 4g |
| Sodium | 540mg |
Serving Suggestions
- Serve with cornbread or garlic toast.
- Top with shredded cheddar cheese and sour cream.
- Pair with rice or baked potatoes for a filling meal.
- Add crushed tortilla chips for a crunchy twist.
Storage and Reheating Tips
Keep leftovers in the fridge in an airtight container for up to 5 days. Reheat on the stove over low heat, adding a splash of broth if needed. You can also freeze for up to 2 months.
FAQs about Sous Vide Chili Recipe
1. Can I use other meats?
Yes! Ground turkey, pork, or even venison work great.
2. Do I need to brown the meat first?
Yes, browning adds flavor and improves texture.
3. Can I cook it longer than 8 hours?
Yes, up to 10 hours for a deeper flavor.
4. What if I don’t have a sous vide machine?
You can cook the chili in a slow cooker for 6–8 hours.
5. Can I make it spicy?
Add jalapenos, cayenne pepper, or hot sauce to taste.
Conclusion
This Sous Vide Chili Recipe gives you a rich, meaty and full-flavored chili every time. The sous vide method makes it tender, juicy and deeply delicious.
It’s perfect for comfort dinners, meal prep or sharing with friends. Once you try it, you’ll never want chili any other way!
Extra Superb Recipes
- Chicken Salad Chick Sassy Scotty Recipe
- Sweet And Sour Red Cabbage Recipe
- Bacalao Salad Recipe
- Oyster Dressing Recipe
Sous Vide Chili Recipe
Ingredients
- 1 ½ lbs ground beef
- 1 onion chopped
- 3 cloves garlic minced
- 1 can 15 oz kidney beans (drained and rinsed)
- 1 can 15 oz black beans (drained and rinsed)
- 1 can 15 oz diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp black pepper
- 1 tsp salt
- 1 cup beef broth
- 1 tbsp olive oil
Instructions
Cook the Meat
- Heat olive oil in a skillet over medium heat. Add ground beef, onion, and garlic. Cook until the meat browns.
Mix the Ingredients
- In a bowl, mix the cooked beef with tomatoes, beans, tomato paste, beef broth, and all the spices. Stir well.
Seal the Bag
- Transfer the chili mixture into a sous vide bag. Seal it tightly, removing as much air as possible.
Sous Vide the Chili
- Set your sous vide machine to 165°F (74°C). Place the sealed bag into the water bath and cook for 8 hours.
Finish the Chili
- After cooking, carefully remove the bag from the water. Pour the chili into a pot and simmer for 5–10 minutes to thicken.
Taste and Adjust
- Add more salt or spices if needed. Stir well and serve hot.
Notes
- Use high-quality ground beef for better flavor.
- You can add diced bell peppers or corn for extra color.
- For thicker chili, simmer longer after sous vide.
- Try topping with cheese, sour cream, or green onions.
- Store leftovers for even better flavor the next day.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
