For the Chili
Preheat the water bath to 150°F (65.5°C). Heat half of the grapeseed oil up in a skillet over high heat. Season the kangaroo with salt and pepper and sear until browned, about 1-2 minutes per side. Remove from the heat and allow it to cool and cut into ½ inch cubes.
In the same pan over medium high heat, add the onion, chipotle pepper, ancho pepper, habanero, and green bell pepper and sauté until the mixture softens and add the garlic. Cook for 1 minute then add all of the beans to the pan along with the tomato puree, diced tomatoes and remove from the heat. Season with chili powder, cumin, salt, and black pepper and stir until it is mixed well. Taste for seasoning and adjust as needed, then place the mixture along with the kangaroo meat into a vacuum bag or ziploc bag and seal. Place into the water bath for 8 hours.
Remove from the sous vide bath and pour the contents into a large pot and stir to mix well. Serve with rice and garnished with fresh scallions and sour cream.