Texas Pulled Beef Chili Sloppy Joes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    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.

    Main Ingredient:

    beef chuck roast

    Category:  Sandwiches

    Cuisine:  Southwestern

    Prep Time: 30 min
    Cook Time: 4 hour(s)


    Rachael Ray Maggazine

    Posted By:


    Posted On:

    April 11, 2016

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