Rump Roast Chili Recipes

CHILI RUBBED RUMP ROAST WITH CHIPOTLE GRAVY

Steps:

• Trim the rump roast and cut it into large cubes. Set them into a large mixing bowl.
• Add paprika, ancho, cayenne, garlic, onion powder and salt. Rub it vigorously into the meat.
• Heat a large cast iron pan to medium-high heat and add olive oil.
• Sear the rump roast on each side, a couple minutes each side. Be sure to get a nice, browned sear.
• Add beer to the pan to deglaze. Stir to scrape up the brown bits from the bottom of the pan.
• Pour it all into a slow cooker and cook about 5 hours on high heat or 8-10 on low heat, until the meat is fork tender.
• Remove the roast from the cooker and cover.
• Pour leftover juices from the slow cooker into a large pan and heat to medium.
• Process the chipotles in adobo in a food processor until smooth. Add to the pan.
• Swirl in flour and whisk to remove any lumps. Continue to cook a few minutes until the gravy thickens. Season with salt as desired.
• Serve the roast over your mashed potatoes then generously add gravy over the top. Enjoy!

STEP-BY-STEP GUIDE TO MAKE SMOKED RUMP ROAST CHILI

Steps:

• Cut rump roast into 3/4"-1" squares.
• Combine meat rub ingredients and mix thoroughly.
• In 1 gallon zip-loc bag, add meat, rub & a splash of olive oil. Shake to coat meat. Place bag of meat in refrigerator for a minimum of 4hrs. Can be left in refrigerator overnight.
• Dice or chop onion & peppers (size to preference). Crush garlic in garlic press.
• Combine onion, garlic, chili seasoning & remaining chili ingredients into large crock pot (7 qt+) and turn on high.
• Set smoker for 200 degrees.
• While crock pot and smoker are heating, take coated meat and skewer.
• Place skewers on smoker for 1.5-2 hrs. Meat can be 125-140 degrees.
• Add meat to crockpot and stir. Replace lid and leave on high for 6 hrs.
• After 6 hrs set crockpot to low/warm & serve.

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
• Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
• Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
• Serve with fixings such as pico de gallo, sour cream and lime wedges.

PERFECT RUMP ROAST

Steps:

• DO NOT USE A GLASS PAN FOR THIS RECIPE.
• Pre-Heat the oven to 500 degrees.
• Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
• Now Salt and Pepper the rest of the roast.
• Put the Roast in the oven and sear for 20 minutes.
• Then add the water, the chopped onion and reduce the temperature to 275 degrees.
• Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.

PERFECT RUMP ROAST

Steps:

• Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
• Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CHUCK ROAST CHILI

Steps:

• Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes.
• Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
• Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
• Cover pot and simmer 2 to 4 hours.

ROCK'N AND ROAST'N CHILI

Steps:

• In a large saucepan, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Seed and chop 10 hot banana peppers (refrigerate remaining peppers for another use). Add the hot peppers, tomatoes, tomato paste, beans, chilies, jalapeno and seasonings to beef mixture., Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Uncover; simmer until chili reaches desired thickness. Garnish with additional banana peppers if desired.