HOME > Recipes > Texas Pulled Beef Chili Sloppy Joes

Texas Pulled Beef Chili Sloppy Joes

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 5 dried chiles, mild to moderate heat level, such as guajillo, ancho, pasilla, New Mexican and/or mulato

  • 1 32-ounce container (4 cups) beef stock

  • 2 tablespoons olive or vegetable oil

  • 1 2 1/2-pound beef chuck roast (about 1 1/2-inches thick)

  • Salt and pepper

  • 1 large or 2 medium onions, chopped

  • 6 cloves garlic, sliced or chopped

  • 1 tablespoon (a scant palmful) ground coriander

  • 1 tablespoon (a scant palmful) ground cumin

  • 2 teaspoons instant espresso powder

  • 1 teaspoon dried Mexican oregano

  • 1/2 teaspoon ground allspice

  • 1 12-ounce bottle light beer, such as Corona

  • 1 rounded tablespoon light or dark brown sugar

  • 1 tablespoon cayenne red pepper sauce, preferably Frank’s Redhot

  • 1 tablespoon Worcestershire sauce

  • 1 15- to 15.5-ounce can kidney beans, rinsed

  • 8 soft white sandwich or hamburger rolls, toasted

  • Sliced bread-and-butter pickles and chopped raw white onion, for topping

Preparation

Stem and seed the chiles; transfer to a large saucepan. Add the stock; bring to a low, rolling boil over medium heat. Cook until the chiles soften and the stock is infused, 30-45 minutes. Working in batches, purée chiles and stock in a food processor to make the chili sauce. Reserve. 

Position a rack in the center of the oven; preheat to 325°F. 

In a large Dutch oven, heat the oil over medium-high. Season the beef with salt and pepper. When the oil smokes, add the beef and cook until well-browned, about 4 minutes per side; transfer to a plate. Add the onion, garlic, coriander, cumin, espresso powder, oregano and allspice to the pot; season and stir until the onions soften, just a few minutes. Add the beer and cook, stirring occasionally, until the liquid is reduced by about one-third, 8-10 minutes. Add the chile sauce, brown sugar, red pepper sauce and Worcestershire. Add the beef to the pot; cover and transfer to the oven. Cook until the meat is very tender, about 2 1/2 hours. 

Place the pot on the stovetop; transfer the beef to a plate. Skim the fat from the juices in the pot. Using two forks, shred the meat and return it to the pot. Mix in the beans; season, and cook until the beats are heated through, a minute or two. 

Divide the beef mixture among the roll bottoms, then top with some pickles, chopped onion and the roll tops. 

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...