Recipe Detail

Texas Pulled Beef Chili Sloppy Joes

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  1. 5 - dried chiles, mild to moderate heat level such as guajillo, ancho, pasilla or mulato
  2. 1 containers - 32 oz. beef stock (about 4 cups)
  3. 2 tablespoons - olive or vegetable oil
  4. 2 1/2 pounds - beef chuck roast (about 1-1/2 inches thick)
  5. - salt and pepper
  6. 1 - large onion chopped
  7. 6 cloves - garlic sliced or chopped
  8. 1 tablespoons - ground coriander
  9. 1 tablespoons - ground cumin
  10. 2 teaspoons - instant espresso powder
  11. 1 teaspoons - dried Mexican oregano
  12. 1/2 teaspoons - ground allspice
  13. 1 bottles - 12 oz. light beer
  14. 1 tablespoons - light or dark brown sugar
  15. 1 tablespoons - cayenne red pepper sauce, preferably Frank's RedHot
  16. 1 tablespoons - Worcestershire sauce
  17. 1 cans - 15 oz. kidney beans rinsed, optional
  18. 8 - soft white sandwich or hamburger rolls toasted
  19. - sliced bread-and-butter pickles optional, for topping
  20. - chopped raw white onion optional, for topping


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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