Bison Chili, Sous Vide

I'm staying with friends for a bit and my host is on a low-sodium, low-sat fat diet. So I'm trying something new to see if I can find a way to do lean meat in traditional braises, as it is certainly the time of year for comfort foods.

A little Mario Pron


Caramelize the onions



Dried Black beans, Homemade Chili powder, stock, and ro-tel


Into the PC for 1 hour at full pressure


Cube the bison, with a little DTN Pron


Brown the cubed bison (the debuyer needs re-seasoning, a house guest hosed my seasoning).


Deglaze the pan with some red wine


Add cubed, browned meat to the cooled sauce


Bagged up and ready to go


Into the bath at 133F for 6 hours


More once I get it out of the water bath and get it plated.

 

I've never had bison. That looks YUMMY

 

Nice - should be great!

 

Looks great! Not to mention that beautiful DTN!

 

I'm looking forward to your feelings on how the cook time worked out. Looks awesome.

 

The final product. The bison was still pink and tasty...and mostly tender. Might go a few degrees hotter next time. The entire product was certainly satisfactory. Entirely acceptable for what to me is completely new territory, both Bison and chili sous vide.

 

That plate looks killer. Load me up.

 

There weren't nary a scrap left!

 

You haven't left me some

 

You just make me want a chamber vac

 

My work here is complete.