Tasty Tuesday: Instant Pot Hearty Rump Roast Chili

This super-simple hearty chili will warm you up combining rump roast, black beans, onions, salsa, and Tex-Mex spices.

Ingredients:

• 2 lbs boneless Fleming Family Beef Rump Roast, cut into 1/2-inch pieces
• 2 cans (15-1/2 ounces each) black beans, rinsed, drained
• 1 can (15-1/2 ounces) diced tomatoes (chili or zest-style)
• 1 medium onion, chopped
• 2 teaspoons chile powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1 cup prepared thick-and-chunky salsa (room temperature)

Toppings:

Shredded Cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream (optional)

Cooking:

1. Place Rump Roast, black beans, tomatoes, onion, chile powder, salt, cumin, and pepper into pot.
2. Cook for 22 minutes using beef or stew setting.
3. Assemble toppings for self-serve.
4. When the chili is done, stir in the salsa. 
5. Ladle into bowls and serve warm. Allow guests to garnish chili with toppings.