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Texas Pulled Beef Chili Sloppy Joes
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Brief Description
A Texan twist on the sloppy joe made from pulled beef with kidney beans and served on toasted rolls with pickles and onions.
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Main Ingredient
beef chuck roast
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Category: Sandwiches
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Cuisine: Southwestern
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Prep Time: 30 min(s)
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Cook Time: 240 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Apr 11, 2016
Number of Servings:
Ingredients:
- 5 - dried chiles, mild to moderate heat level such as guajillo, ancho, pasilla or mulato
- 1 containers - 32 oz. beef stock (about 4 cups)
- 2 tablespoons - olive or vegetable oil
- 2 1/2 pounds - beef chuck roast (about 1-1/2 inches thick)
- - salt and pepper
- 1 - large onion chopped
- 6 cloves - garlic sliced or chopped
- 1 tablespoons - ground coriander
- 1 tablespoons - ground cumin
- 2 teaspoons - instant espresso powder
- 1 teaspoons - dried Mexican oregano
- 1/2 teaspoons - ground allspice
- 1 bottles - 12 oz. light beer
- 1 tablespoons - light or dark brown sugar
- 1 tablespoons - cayenne red pepper sauce, preferably Frank's RedHot
- 1 tablespoons - Worcestershire sauce
- 1 cans - 15 oz. kidney beans rinsed, optional
- 8 - soft white sandwich or hamburger rolls toasted
- - sliced bread-and-butter pickles optional, for topping
- - chopped raw white onion optional, for topping
Directions:
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, about 30 to 45 minutes.
Working in batches, puree chiles and stock in a food processor or blender to make the chile sauce.
Position a rack in the center of the oven; preheat oven to 325 degrees F.
In a large Dutch oven, heat the oil over medium-high heat. Season the beef with salt and pepper. When the oil smokes, add beef and cook until well browned, about 4 minutes per side; transfer to a plate.
Add the onion, coriander, garlic, 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 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 to the pot. Mix in the beans; season and cook until heated through, a minute or two.
Divide the beef mixture among the roll bottoms, then top with some pickles and chopped onion, followed by the roll tops.
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