Smoked Rump Roast Chili. Smoked Rump Roast Chili step by step. Combine meat rub ingredients and mix thoroughly. Can be left in refrigerator overnight.

Learn how to cook a Beef roast a Kamado Charcoal grill - it is sure to get some delicious smoked flavor, and come out tender and juicy. Rump roasts are very lean, so in this recipe, we put the roast in a pan with beef broth to help keep the roast from drying out. Once smoked, the lean meat of a rump roast is great sliced thin for sandwiches!! You can cook Smoked Rump Roast Chili using 29 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Smoked Rump Roast Chili

Prepare of Chili.
You need 3 lbs of Round Rump Roast.
Prepare 1 can of kidney beans.
Prepare 1 can of red beans.
It's 1 can of pinto beans.
Prepare 1 of sweet onion.
You need 6 cloves of garlic.
You need 1/2 of habanero pepper.
It's 1 of green jalapeño.
It's 1 of red jalapeño.
It's 1 of Thai chili.
You need 1 of Serrano chili.
You need 1 of lemon drop chili.
You need 1 can of fire roasted crushed tomatoes (28 oz.).
Prepare 1 can of fire roasted diced tomatoes (14.5 oz.).
Prepare of Chili seasoning.
Prepare 3 tbsp of chili powder.
It's 2 tbsp of Mom’s Bean Spice.
Prepare 1 tbsp of cumin.
Prepare 1 tbsp of smoked paprika.
Prepare 1 tsp of course sea salt (modify to taste).
You need of Meat rub.
Prepare 3 tbsp of chili powder.
Prepare 1 tbsp of cumin.
It's 1/2 tbsp of smoked paprika.
Prepare 1 tbsp of course sea salt.
Prepare 1/2 tbsp of course black pepper.
You need 1/2 tbsp of granulated onion.
It's 1 tbsp of granulated galic.

Chuck roast makes this Smoked Chili even heartier with big hunks of meat instead of ground beef. Three kinds of chili peppers, a variety of spices, chopped bacon and apple wood smoke give the flavor profile great depth. There are several cuts of meat you can use, but the easiest and least expensive is probably chuck roast. This Smoked Chili Recipe starts with a chuck roast that I smoke prior to making the chili.

Smoked Rump Roast Chili step by step

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..

If you happen to have some left over brisket it does just as well in this dish. Season the outside of the chuck roast or brisket with your favorite Rub. 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. Pour the dark liquid over the seared meat. Add the hot peppers, tomatoes, tomato paste, beans, chilies, jalapeno and seasonings to beef mixture.