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
Set your Anova Sous Vide Precision Cooker to 175ºF / 79.4ºC
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.
When done, remove and shred. Set meat aside for serving.
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.
Add garlic and cook one more minute until fragrant.
Add tomato paste and mix in. Cook 2 minutes.
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.
You can mix in meat directly or serve pieces on top along with other sides (i.e. avocado, sour cream, cheese, chips).