Steak Chili

60°C (140° F)
Temperature
Sous vide time
8 People
Serves
Easy
Difficulty
Nomiku
Source

Ingredients

Main Ingredients

  • 2 lbs Eye of Round Steak - cut into 2 1/2” cubes
  • 1 can Fire Roasted Tomatoes
  • 1 4oz can Hatch Green Chilies
  • 4 Bacon Slices – cooked until crispy and crumbled
  • 1 Medium Onion - diced
  • 4 Garlic Cloves - smashed
  • 1 teaspoon Cayenne
  • 2 teaspoon Cumin
  • 1 teaspoon Oregano
  • 1 teaspoon Coriander
  • 1 cup Beer (lager and pale ales are good)
  • 1 1/2 teaspoon Smoked Sea Salt

Garnish

  • Shredded Monterey Jack Cheese
  • Cilantro
  • Green Onions
  • Sour Cream
  • Salt and Pepper to taste.

Comments

AC
Angela Coley
Sounds really good.. i must try this
almost 4 years ago

Directions

  1. Set up Nomiku water bath and turn temperature to 60°C (140°F).
  2. In a large mixing bowl, mix all ingredients thoroughly. Evenly distribute chili into two gallon sized zip bags. Seal using water displacement method and sous vide for 2 hours.
  3. Serve chili in bowls topped with sour cream, cilantro, shredded Monterey Jack cheese, green onions, salt, and pepper as desired.

Comments

AC
Angela Coley
Sounds really good.. i must try this
almost 4 years ago