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3 lbs Beef Rump Roast cut into bite size pieces
1 tsp salt
1 tsp pepper
1 Tbs olive oil1 medium onion Finely chopped
1 jalapeno finely chopped
5 garlic cloves minced
1/4 cup red wine
1 Tbs Chili Powder
1 tsp Cayenne pepper powder
3 tsp onion powder
1 Tbs BBQ seasoning
1 Tbs Oregano
1 Tbs Basil
1 Tbs Paprika
1 Tbs Cumin
1 tsp ground clove
2 Chipotle peppers in Adobe Sauce
4 oz tomato paste
1 can Tomato Juice 48 oz
1 can diced tomatoes
3 cans of beans drained (We use pinto and great northern)
In Large skillet or pot on high heat brown beef with olive oil. Remove meat and place in slow cooker leaving juice behind. Heat onions for 5 mins. on medium high heat. Combine jalapenos and garlic to onions and cook 5 more mins. Combine tomato paste and tomato juice stir and heat on high til boiling. Place tomato mixture in Slow cooker and add all seasonings and chipotle peppers. Stir well. Add Beans stir carfully. Heat on high for 2 hours. Then reduce to low for 5 hours or until done and meat is tender.
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