Rump Roast Chili Recipes

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.

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!

18 WAYS TO USE LEFTOVER ROAST BEEF

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CHUCK ROAST SPICY CHILI

Steps:

• Heat oil in a cast iron skillet or large frying pan over medium heat.
• Cut chuck roast into small bite size pieces, set aside.
• Pour flour, salt, pepper and garlic salt into a large baggie and add chuck roast pieces. Shake to coat.
• Remove from bag, shake off excess flour and add to skillet.
• Cook until roast pieces are browned on all sides, then add ground beef, chopped onions, bell pepper and garlic.
• Sprinkle cayenne pepper, chili powder, cumin, salt and pepper into meat mixture and cook until ground beef is cooked completely and veggies are tender.
• Add meat mixture to a large dutch oven or sauce pan.
• Pour enchilada sauce, diced tomatoes and kidney beans into pan. Stir, cover, and continue cooking over low heat for 45 minutes to an hour, stirring occasionally.
• Enjoy with some corn bread.

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.

RUMP ROAST WITH BEER AND GARLIC

Steps:

• Season rump roast with salt and pepper and sprinkle with curry powder.
• Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.
• Add beef broth, beer, onion, and garlic; bring to a boil. Cook for 5 minutes, scraping any browned bits off the bottom of the pot. Cover, reduce heat to low, and cook until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Add potatoes and carrots. Cover and continue cooking until veggies are tender, 10 to 15 minutes.

RUMP ROAST CHILI

Steps:

• 1. Brown rump roast in corn oil until all liquid is gone. Put all ingredients in a crock pot and cook all day. On high for around 6 hours. Add cornmeal to thicken if needed.