Okay, so maybe this isn’t the best chili EVER, but it’s the best chili I have ever made. It is the perfect combination of sweet and spicy. Plus it’s made with a beef rump roast rather than ground beef. The beef is so tender and full of flavor, and basically shreds itself if you leave it in the crockpot long enough. We had to break the whole low carbs thing tonight, because this chili is best served on a tortilla. It’s also really good on potatoes, and is pretty darn good by itself too though.
Now, I have to confess, that I did pull the chili out of the crockpot for the last little bit of the cooking process, to help boil down some of the liquid. If you don’t want extra dishes to clean, I’m sure you could just skim the extra liquid off the top though.
What you need:
- 2-3 lb rump roast
- Can of tomato sauce
- Can of diced tomatoes
- Can of beef broth (lower sodium)
- Can of chicken broth (lower sodium)
- 1-2 onions
- Chili powder
- Brown sugar
For the chili seasoning
- 4 tbs chili powder
- 1/4 cup brown sugar
- 2 tbs onion powder
- 2 tbs garlic powder
- 1 tbs white pepper
- 1 tbs of cumin
- 2 tsp cayenne pepper
- 1 tsp ground oregano
- 1 tsp basil
(These measurements are just estimations of a baseline. I usually start with something similar to this, and taste test the chili from there. That way you know for sure it is seasoned to your taste.)
Chop the onions coarsely and place them in the crockpot. Pour equal parts chicken and beef broth over top of the onions. You don’t need much, just enough to coat the onions.
Cut the bottom layer of fat off the beef and cut into 2-3 inch pieces. Put it in the crockpot and sprinkle with a little bit of chili powder and brown sugar. Pour the can of tomato sauce over the beef and onions, turn your crock pot on high and walk away.
I cooked mine for about 6-7 hours, but I am pretty sure that the meat was tender and ready to shred long before that. I was just busy, and didn’t have time to get to it prior to that.
Once the meat is cooked, pour the contents of the crockpot into a sauce pot and bring it to a boil. This will help reduce down some of the liquid. Mine had waaaay more than it needed.
If your beef hasn’t already shredded on it’s own here, you should be able to shred it very easily. I literally just stirred it with a spoon, and it all broke apart.
Once the chili is boiling, make your spice mix and add it to the pot.
Add the can of diced tomatoes and let it simmer until it is the consistency that you want it. This is where you might want to start tasting it and see if you want to add anything more to it. I usually do.
Once you reach your desired consistency, your chili is ready to serve and eat. Like I mentioned above, this is so so so good on tortillas with a little bit of cheese. This was the first time I ever made this in the crockpot, and I was so nervous about it. I didn’t really know what I was doing, but I was REALLY pleased with the way it turned out. I hope everyone enjoys it as much as we did.