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