Best Rump Roast Chili Recipes

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CHILI RUBBED RUMP ROAST WITH CHIPOTLE GRAVY



Chili Rubbed Rump Roast with Chipotle Gravy image

A recipe for rump roast rubbed with a rich, spicy chili blend, then slow cooked and served with homemade chipotle gravy. We're talking comfort food at its finest. Seriously. Chipotle Gravy! Don't forget the Cheesy Garlic Mashed Potatoes.

Provided by Mike Hultquist

Categories     Main Course

Time 7h20m

Number Of Ingredients 12

3 pound rump roast
1 tablespoon paprika
1 tablespoon ancho powder
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
3 tablespoons olive oil
12 ounces beer - I used a Winter Ale
7 ounce can chipotle peppers in adobo sauce
2 tablespoons flour
Cheesy Garlic Mashed Potatoes for serving - or use your favorite recipe

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!

Nutrition Facts : Calories 812 kcal, Carbohydrate 13 g, Protein 95 g, Fat 37 g, SaturatedFat 10 g, Cholesterol 265 mg, Sodium 1573 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

PERFECT RUMP ROAST



Perfect Rump Roast image

Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.

Provided by Maria P.

Categories     Main Dish Recipes     Roast Recipes

Time 17h30m

Yield 6

Number Of Ingredients 16

¾ cup red wine, divided
7 tablespoons olive oil, divided
1 ½ tablespoons kosher salt
2 teaspoons Italian seasoning
1 teaspoon red wine vinegar
½ teaspoon ground black pepper
1 pinch garlic salt
1 (2 1/2 pound) rump roast
1 tablespoon salted butter
1 cup vegetable broth
1 large Spanish onion, chopped
1 large bunch fresh parsley, chopped
5 medium carrots, halved
5 stalks celery, cut into large chunks
2 cloves garlic, minced
salt and ground black pepper to taste

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).

Nutrition Facts : Calories 438.5 calories, Carbohydrate 11.6 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 1713.6 mg, Sugar 4.9 g

MEXICAN CHILI SOUP



Mexican Chili Soup image

Beef chili soup, packed with flavor is delicious over rice and topped with cheese or sour cream. Great for company, camping, and freezing. Serve soup over rice. Top soup with sour cream, Monterey Jack cheese, and tortilla chips if desired.

Provided by Tina Menard

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h25m

Yield 6

Number Of Ingredients 14

3 tablespoons olive oil
1 pound rump roast, cut into small cubes
2 onions, chopped
4 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
2 bay leaves
3 ½ cups beef stock
½ (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chile peppers
3 ounces tomato paste
2 (15 ounce) cans pinto beans, drained

Steps:

  • Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
  • Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
  • Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 28.4 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 7.8 g, Protein 22.3 g, SaturatedFat 3.3 g, Sodium 790.5 mg, Sugar 6.1 g

AMERICA'S FAVORITE CHILI



America's Favorite Chili image

Provided by Jeff Mauro, host of Sandwich King

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 16

2 tablespoons olive oil
3 pounds ground sirloin or chuck
1 teaspoon baking powder
2 medium white onions, diced
2 tablespoons dried ancho chile powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon dried Mexican oregano
2 cloves garlic, minced
1 3/4 cups beef stock
1 tablespoon demi-glace (concentrated beef stock )
One 28-ounce can diced tomatoes
One 15-ounce can red kidney beans, rinsed and drained
Kosher salt and freshly ground black pepper
Sliced scallions, chopped fresh cilantro, sour cream, pickled jalapenos and shredded aged yellow Cheddar, for serving

Steps:

  • Heat a large pot over medium heat and add oil. Add beef and sprinkle with baking powder. Brown beef, stirring to break up into smaller chunks, until no longer pink, 5 to 10 minutes. Using a slotted spoon, remove beef to a bowl.
  • Add onions to pot and turn heat down to low. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in chile powder, cumin, smoked paprika, cayenne and oregano and cook for another 2 minutes to bloom. Add garlic and saute for 30 more seconds. Add beef stock, demi-glace, tomatoes and beans. Add beef back in along with any reserved juices and simmer, partially covered and stirring frequently, for 2 hours. Season to taste with salt and pepper.
  • Garnish with scallions, cilantro, sour cream, pickled jalapenos and aged Cheddar.

SHREDDED GREEN CHILE BEEF



Shredded Green Chile Beef image

This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 12 servings

Number Of Ingredients 12

2 large sweet onions, halved and thinly sliced
4 tablespoons packed brown sugar, divided
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 boneless beef chuck roast (about 3 pounds)
2 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
Mashed potatoes, optional

Steps:

  • Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges

RUMP ROAST CHILI



Rump Roast Chili image

This is a unique chili recipe that we have all enjoyed for years. Hope you do too!!

Provided by Terri Lafond

Categories     Chili

Number Of Ingredients 15

4 lb diced lean rump roast
1 c black coffee
1 Tbsp cayenne pepper
4 oz chopped green chili peppers
2 clove garlic
1/2 tsp paprika
3-4 c water
1 can(s) beer
2 Tbsp salt
4 oz chopped jalapeno peppers
5 Tbsp chili powder
2 Tbsp cumin
16 oz tomato sauce
1 c chopped onion
2 Tbsp corn oil

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.

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