Chili

"We had a chili cookoff at church and I wanted to try something different. So I did some research and decided on smoking a rump roast and pork belly on my Traeger smoker. It turned out really well. I didn’t win the cookoff but the judge told me he really liked it! My wife said it was the best she’s ever eaten. She usually fixes the chili at our house."

Prep Time

45 min

Cook Time

6 hours

Paired With

Main Protein

Beef

Ingredients

IngredientQuantity
4 lb Beef rump roast 2 lb Pork belly, 2 Tbsp Better Than Boullion Beef, 1 lg onion, 1 lb dry pinto beans, 1 can Rotel Original, 1 Tbsp cumin, 2 tsp Soft Brown Sugar, 2 tsp Ground Coriander, 2 tsp Hot Chilli Powder, 1 tsp Freshly Ground Black Pepper, 1 tsp Onion Powder, 1 tsp Ground Sea Salt
1 cup red wine
1 tsp and 2 Tbsp chili powder
1 red bell pepper
1-15 oz can tomato sauce
½ tsp oregano
¼ tsp cayenne
2 tsp Ground Cumin
2 tsp Hot Chilli Powder
1 tsp Oregano
1 tsp Smoked Paprika
1 tsp Garlic Powder

Directions

Chili

Ingredients:

4 lb Beef rump roast

2 lb Pork belly

1 cup red wine

2 Tbsp Better Than Boullion Beef

1 tsp and 2 Tbsp chili powder

1 lg onion

1 red bell pepper

1 lb dry pinto beans

1-15 oz can tomato sauce

1 can Rotel Original

½ tsp oregano

1 Tbsp cumin

¼ tsp cayenne

Fajita Seasoning:

2 tsp Soft Brown Sugar

2 tsp Ground Cumin

2 tsp Ground Coriander

2 tsp Hot Chilli Powder

1 tsp Oregano

1 tsp Freshly Ground Black Pepper

1 tsp Smoked Paprika

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Ground Sea Salt

Rub the fajita spice mixture all over the rump roast.

Rub pork belly with salt and pepper.

Place the roast and pork belly directly on the grill grates and smoke for 1 ½ hr at 180.

Remove the roast and pork belly from the grill and increase the temperature to 275℉.

Transfer the roast to a large Dutch oven.

Make the braise – 1 cup red wine, 2 cups better than boullion (1 Tbsp per cup), 1 tsp chili powder and pour over the roast.

Place the lid on the Dutch oven and transfer to the grill. Close the lid and braise until the meat is very tender, 4-5 hours or 204 internal temp. Cut into ¾’ cubes.

Cut the pork belly into ¾” cubes and fry.

Chop onion fine, chop red bell pepper and saute’.

Pour 8 cups of water over 1 lb pinto beans in stock pot or Dutch oven and bring to boil. Reduce heat and simmer covered for 1 ½ hours. Keep beans covered with water. When tender, mash ½ to 1 cup and return to pot.

Add cubed roast and cubed pork belly.

Add sautéed onions and bell pepper,  tomato sauce, Rotel original, oregano, 2 Tbsp chili powder, cumin, cayenne, a pinch of sugar and 1-15oz can Black beans, drained.

Cook until heated through and serve.