Using a sous vide machine for making chili

I'm thinking about making a big pot of chili for the LSU-Oklahoma game. I like to use a mix of ground meat and cubed cheap steaks and cook it long enough so the meat gets shredded. Problem is, with a 3 p.m. kickoff, I would probably have to get everything going around 7 a.m. or earlier to get the desired results. I was thinking about making my chili the night before and dropping the sous vide machine in the pot to keep the temperature at a simmer. Is this a good idea, or would I end up destroying the sous vide machine by using it in something other than water?