Sous Vide Chili Recipe
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.
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.