Sweet Onion Chili

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Ingredients for 1

  • 2.5 lb Chuck Roast

  • 3 Onions, chopped

  • 4 Garlic Cloves, minced

  • 2 15 oz Cans Tomato Sauce

  • 2 14.5 oz Cans Dices Tomatoes with Juices

  • 1 6 oz Can Tomato Paste

  • 1 15 .5 oz Can White Beans, rinsed

  • 1 15.5 oz Can Navy Beans, rinsed

  • 2 Bay Leaves

  • 1/2 Tsp Fresh Thyme

  • 1 Tbsp Kosher Salt

  • 2 Tsp Black Pepper

  • 2 Tbsp Chili Poweder

  • 2 Tbsp Granulates Sugar

  • 2 Tbsp Brown Sugar

  • 1 Tsp Smoked Paprika

  • 1 Tsp Garlic Powder

  • 1 Tsp Onion Powder

  • 1 Tbsp Cocoa Powder

  • 2 Cups Water

  • Salt and Pepper

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 175ºF / 79.4ºC

  • Step 2

    Season chuck roast with salt liberally. Place in a Ziploc bag or vacuum seal. If using a Ziploc bag, use the water displacement method and lower into container. Cook for 24 hours.

    • Finishing Steps

    • Step 0

      When done, remove and shred. Set meat aside for serving.

    • Step 1

      In a large dutch oven over medium heat, add a tbsp of oil and slowly cook the onions. This is very important to develop the sweet flavor. Cook until just starting to caramelize. Add granulated sugar and finish caramelization.

    • Step 2

      Add garlic and cook one more minute until fragrant.

    • Step 3

      Add tomato paste and mix in. Cook 2 minutes.

    • Step 4

      Add remaining ingredients. Bring to a boil and reduce to simmer. Simmer up to 2 hours partially covered to develop flavor. Remove bay leaves when ready to serve.

    • Step 5

      You can mix in meat directly or serve pieces on top along with other sides (i.e. avocado, sour cream, cheese, chips).

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175 F / 79.4 C Recipe Temp
Recipe Time
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