sous vide tri tip chili with sour cream and cheese
5 from 2 votes

Sous Vide Tri Tip Chili

Course Main Course
Cuisine American
Prep Time 5 minutes
Hands-On Cook Time 30 minutes
Sous Vide Time 3 hours
Total Time 3 hours 35 minutes
Servings 4 people


  • 2-3 lb Tri tip roast
  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 (16 oz.) can red kidney beans, drained and rinsed
  • 1 (15 oz.) can petite diced tomatoes
  • 1 (8 oz.) can tomato sauce
  • 2 Tbsp tomato paste
  • 1 1/2 cups beef broth
  • 2 1/2 Tbsp chili powder
  • 2 Tbsp ground cumin
  • 1 1/2 Tbsp granulated white sugar
  • 1 Tbsp garlic powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper


Sous Vide Tri Tip

  1. Set sous vide machine to 55C/131F.

  2. Salt the tri tip to taste. Put the tri tip in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop tri tip in the bath for 3 hours.

  3. Remove bag from bath. Take tri tip out of the bag, pat dry and season with salt and pepper to taste. Heat pan on high and add oil. Sear for 1 to 2 minutes on each side.

  4. Slice tri tip into bite size pieces and set aside.

Preparing the Chili

  1. Heat a large pot on medium, add olive oil. Once the oil has been heated, add the diced onion. Cook for 10 minutes or until tender, stirring frequently. 

  2. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and cayenne pepper. Stir until onions are evenly coated.

  3. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

  4. Bring the chili to a low boil. Then, reduce the heat to low and let the chili gently simmer (uncovered), for 20-25 minutes, stirring occasionally.

  5. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. Add sous vide tri tip to the pot. Serve up with cheddar cheese and sour cream and enjoy!