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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.