Sous Vide Ground Beef Chili – 3 Keys to Bold, Perfect Flavor

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A rich, smoky, and ultra-tender sous vide ground beef chili made with a blend of dried chiles, slow-cooked beef, and bold spices.

Scale

450 grams (1 lb) stewing beef (chuck or boneless short ribs)

70 grams (3 oz) double concentrated tomato paste

250 ml (1 cup) beef stock

1 ancho chile

1 guajillo chile

1 New Mexico chile

1 chipotle in adobo

1 onion, chopped

1 clove garlic, minced

2 tsp cumin

1 tsp oregano

Salt to taste

4 Tbsp beef fat (or vegetable oil)

Pinch of brown sugar

Grated cheddar and fresh cilantro (for garnish)

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1. Toast the dried chiles in a hot pan until fragrant, about 1 min per side.

2. Soak the toasted chiles in 1 cup boiling water for 10 minutes.

3. Brown the beef in beef fat or oil until all sides are golden.

4. Remove beef, add onions and salt to the pan and sauté until golden.

5. Add minced garlic and tomato paste, stir for 1 minute.

6. Blend the soaked chiles, beef stock, and chipotle in adobo until smooth.

7. Pour the chile blend into the pan with the onions, bring to a simmer.

8. Reduce the sauce by half until thickened; adjust seasoning with salt and brown sugar.

9. Cool the sauce and the beef to room temperature.

10. Cube or grind the beef, mix with the sauce, and vacuum seal in a bag.

11. Sous vide at 165°F (74°C) for 18 to 24 hours.

12. Serve directly from the bag, garnish with cheddar and cilantro.

Reduce the sauce before sealing to avoid thinning during sous vide.

You can grind the beef post-sear for better texture.

This chili freezes well—vacuum seal in portions for future meals.

Find it online: https://sousviderecipe.com/sous-vide-ground-beef-chili/