Tim'S Chili Colorado - cooking recipe

Ingredients

1 (4 lb.) rump roast
2 large jars Pace picante sauce (chunky)
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1/2 bottle liquid smoke
1/4 c. oil

Preparation

Cut roast into 1/4-inch chunks.
In a large pan, add oil, liquid smoke and meat.
Brown until almost done.
Drain meat and place in crock-pot or Dutch oven.
Add remaining ingredients and cook on low for approximately 2 hours.
Serve over cooked rice or with tortillas and make burritos.