Chili and Sous-Vide

[rickgregory]

SV is a tool in the arsenal. It isn't, and doesnt have to be, the whole arsenal. I once saw a comment on a recipe asking if the commenter could make the muffins in the recipe in their SV setup.

Chili COULD be done as you outline. But there's no reason to, it will take much longer and not be as good. Now, it's your chili and your kitchen so do what you want to and let us know how it turns out if you try it... but I'd be wary of trying to use SV for everything just because you have it. It's A tool. Not THE tool.

[Potkettleblack]

GoldenJet
See my comment from when this was new for a process. #9 in this thread.

An alternative idea is to do the initial smoke, maybe even to 150.

Bag the meat with sliced onion, chopped dried chiles, whatever else you do, and a minimal amount of liquid, if any.

Process SV at 185 for 12 hours.
That should yield a texture like traditional braise, which is what I would want.

https://www.youtube.com/watch?v=QrGwzVYM7wI

The 185 temp should cook the onions and garlic and chiles, though I've never cooked veg that long. I don't want them to retain too much structure, but 12 seems excessive. Maybe it's two bags... veg in one for an hour at 185, beef in the other for 8-12 at 185.

There is no evap with sous vide and this process will extract water from the beef and the onions. That's why I think you might not need additional liquid in the chili base.

As I said previously, I really like the chili I make in my pressure cooker, so haven't felt the need to mess with the sous vide for it.

[ecowper]

MarkN welcome aboard as a full fledged member! Glad to have you.

I personally think that smoke, brown, and braise is the way to go ...... like Troutman says, Texas Red is all about melding the ingredients together so that the end result is much more than just the sum of all the parts. Using Meathead's recipe as a starting point, you won't go wrong.

[fzxdoc]

Try Malcolm Reed's recipe. It's amazing.
https://howtobbqright.com/2017/11/02...-chili-recipe/

Taste this, and you'll be saving the sous vide something else.

Kathryn

[fzxdoc]

Potkettleblack and Troutman
It tastes better than it sounds.
I put poblanos and jalapenos instead of the red bell peppers. Ro-Tel tomatoes with habaneros (apologies, PKB). And beer, actually. Not from Mississippi, therefore.

K.

[Troutman]

Don't listen to Potkettleblack , I make chili-con-carne and Texas chili both and I prefer the tomatoes in mine. I also agree on the peppers, I use poblanos and anaheims. But you gotta put a bottle of beer in there, I mean come on ......

[Potkettleblack]

I got plenty o’ rope, Troutman.

[Spinaker]

Almost chili season!!!!!

[Potkettleblack]

Best season in our part of the country...