Fall Chili

Carlene Thomas RDN
Carlene Thomas RDN
August 31, 2021
This flavorful, lightly-spiced classic chili is made with beef, pork, and beans. It uses a two-stage cook in the Anova Precision Oven: gently cooking the beans from scratch and then a long, slow cook with the rest of the ingredients. Think of this method like using a way-better slow cooker, one with humidity and precise temperature control. Notes: After further testing, this recipe has been updated to use a different cooking method for the beans and to call for less liquid in the chili. You can cook the beans ahead of time and refrigerate until ready to use. A 10 1/2-inch wide, 5-inch tall pot will accommodate all of the ingredients and fit in the oven. The jam used in this recipe adds more complex sweetness than more typical brown sugar. If you prefer a less sweet chili, you can leave it out. This makes a big batch, but extras freeze well.
Serves
10
Prep Time
08:30
Cook Time
05:30
Fall Chili
0
77
Ingredients
½ cup
dry black beans
½ cup
dry kidney beans
8 cups
filtered water, plus more for soaking the beans
2 Tbsp
extra-virgin olive oil
1 cup
chopped white onion
½ cup
diced red bell pepper
½ cup
diced green bell pepper
1 medium
carrot, peeled and minced
1 stalk
celery, minced
2 cloves
garlic, minced
2 tsp
kosher salt
1.75 tsp
chili powder
1.5 tsp
ground cumin
1.5 tsp
MSG (optional)
½ tsp
cayenne pepper
¼ tsp
red pepper flakes
¼ tsp
freshly ground black pepper
1 lb
80% lean ground beef
8 oz
ground pork
¼ cup
fig jam (optional)
2 Tbsp
tomato paste
2 Tbsp
balsamic vinegar
2 tsp
liquid smoke
2 tsp
Worchestershire sauce
1 (28-ounce) can
crushed tomatoes
1.5 cups
low-sodium beef stock
Steps

1. Soak the Beans

Put both types of beans into a large bowl and cover with enough water so that there are at least two inches of water sitting above the beans. Let soak at room temperature for at least 8 hours or up to overnight.

2. Drain and Prep the Beans

When you’re ready to cook, drain the remaining water off the beans. Place the beans in a large pot (see note). Add the 8 cups filtered water.

3. Add to Cold Oven and Turn On

Rack
Put the pot into the cold oven before starting the cook stage.
Sous Vide Mode: Off
Steam: 100%
Temp: 213°F
Heat: Rear

4. Cook Beans

Rack
Cook the beans until tender, about 2 1/2 hours after the oven has fully heated. Drain and refrigerate until ready to use. Clean the pot.
Sous Vide Mode: Off
Steam: 100%
Temp: 213°F
Heat: Rear
02:30 Timer

5. Adjust the Oven for the Chili

Rack
If you’ve made the beans in advance, restart the oven before sautéing the vegetables.
Sous Vide Mode: On
Steam: 100%
Temp: 190°F
Heat: Rear

6. Sauté Vegetables

Heat the oil in the now-clean pot over medium-high heat. When the oil is shimmering, add the onion, red pepper, green pepper, carrot, celery, and garlic. Cook, stirring frequently, until softened, about 7 minutes.
Sauté Vegetables

7. Add Spices

Stir in the salt, chili powder, cumin, MSG (if using), cayenne, pepper flakes, and black pepper. Continue to cook, still stirring, until aromatic, about 3 minutes.
Add Spices

8. Add Meat

Add the beef and pork. Continue to cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
Add Meat

9. Add Sweetener and Sauces

Stir in the jam (if using), tomato paste, balsamic vinegar, liquid smoke, and Worcestershire.
Add Sweetener and Sauces

10. Add Beans, Tomatoes, and Stock

Stir in the drained cooked beans, tomatoes, and beef stock. Stir well.
Add Beans, Tomatoes, and Stock

11. Cook

Rack
Return the pot to the oven and cook until the chili is flavorful, 3 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 190°F
Heat: Rear
03:00 Timer

12. Serve

Garnish with cheese, sour cream, and chives. Serve.
Serve
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