So are we talking about a Texas chili? Or are we talking about a chili with free-holes? Because for the sous-vide, 2 diffent things.

Texas chili is basically just beef, onion, cumin and red chile powder— should be a no-brainer (except for no browning on the beef & onion, unless you torch them first, then boil).

Chili BEANS on the other hand could prove massively defeating with the temps required by the free-holes to cook. (Free-holes: it’s how John Wayne says it in The Searchers.) That vs. the meat.

Also please let’s use chuck cut in pieces, as the gods command, and not ground beef, which is meat sadness.

That is if you go the chili way of course.