Hearty Chipotle Chili
Why cook chili with the sous vide method? It’s true that you do have to start the chili on the stovetop, which seems to be just as much work, but when you cook it at a low 150ºF for hours, the beef becomes so tender and delicious. Plus, you can cook this in two bags so when you’re all said and done, you have two meals instead of one. Shock one bag in ice water and then freeze it flat in your freezer. Re-heat it on that rainy day.
SERVES: 6 to 8
TEMPERATURE: 150ºF
COOKING TIME: 24 to 36 hours
Ingredients:
4 pounds boneless chuck, cut into bite-sized pieces
salt and freshly ground black pepper
2 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
2 to 3 chipotle peppers in adobo sauce, chopped (about 3 to 4 tablespoons)
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons ground dried cumin
1 teaspoon smoked paprika
1 (28-ounce) can fire-roasted tomatoes
2 cups beef stock
Directions:
1.Pre-heat the sous vide water bath to 150ºF.
2.Pre-heat a large skillet over high heat. Season the beef well with salt and freshly ground black pepper. Add the oil to the skillet and sear the beef on all sides. Set the browned beef aside. Add the onion and peppers to the pan and cook until they are lightly browned and softened. Add the garlic, chipotle peppers and spices and toss for another minute or two. Add the tomatoes and beef stock and bring to a simmer. Turn off the heat and let the sauce cool for a few minutes.
3.Divide the beef between two zipper lock bags and then top up with half of the sauce in each bag. Remove as much of the air as possible from the bags by submerging the bags in the water up to the zipper seal (don’t let any water into the bags), and allowing the water to displace the air in the bags. Seal the bags and drop them into the water bath.
4.Cook in the sous vide bath for at least 24 hours, or for as long as 36 hours. Cover the water bath with aluminum foil or plastic wrap so that you minimize the water evaporation.
5.When you are ready to eat, pour the chili from the bag into a large saucepan and heat to a desirable serving temperature. Then ladle the chili into bowls and top with your favorite chili toppings – red onion, Cheddar cheese, cilantro, sour cream, avocado, or whatever suits you.
Hearty Chipotle Chili