I would do 133-135 for 48 hours. Don't remember where I read it but something about going over 48 hours wasn't recommended.
I agree with Bar-B-Lew, after more than 36-48 hours the flavor is still good but the texture becomes mushy with very little bite. Personally, when I do chuck for chili, I cube it, season it, dust with a little flour, sear in a hot skillet and add it to the chili. The real advantage of using sous vide is to be able to prepare meat at a low temperature, thereby retaining more flavor. Simmering the chili for several hours after sous vide would negate this advantage. However, if i were to use the sous vide, I'd cook at 130° for ~ 36 hours, chop the chuck and add both chuck and fluid from the bag to the chili, simmering for less than an hour.