All Recipes

Chili Joe Sliders

Ingredients


24 Martin’s Party Potato Rolls

1 1/2 Pounds Ground Beef

1 Medium Onion, finely diced

1 Green Pepper, chopped

3 Cloves Garlic, minced

1 Cup Kidney Beans, drained and rinsed

Cheddar Cheese

14 Ounces Canned Diced Tomatoes, lightly drained

12 Ounces Tomato Sauce

2 Tablespoons Apple Cider Vinegar

2 1/2 Tablespoons Brown Sugar, divided

1 1/2 Tablespoons Chili Powder (plus 1 Teaspoon)

1 Teaspoon Cumin

2 Teaspoon Worcestershire Sauce, divided

1/2 Teaspoon Ground Cayenne Pepper

1/2 Teaspoon Red Pepper Flakes (optional)

1/2 Cup Butter

1 1/2 Tablespoons Onion Flakes

1/2 Teaspoon Poppy Seeds

2-3 Dashes Hot Sauce


Directions


Step 1

In a large saucepan, sauté ground beef, onion, pepper, and garlic until beef is fully browned. Drain fat.

Step 2

Stir chili ingredients into saucepan: diced tomatoes, tomato sauce, vinegar, 1 ½ T. brown sugar, 1 ½ T. chili powder, cumin, 1 tsp. Worcestershire sauce, cayenne, and red pepper flakes. Bring sauce to a simmer over medium heat. Let simmer 10-15 minutes or until thickened. Stir in beans and set aside.

Step 3

While sauce is simmering, preheat oven to 350 degrees. Lightly spray a 13×9 baking dish with cooking spray.

Step 4

Slice both sheets of Party Rolls in half horizontally, keeping the rolls connected. Lay the bottom sheets of rolls side-by-side in the baking dish and bake for about 5 minutes, or until toasted, to dry out the rolls so they will not get soggy when the chili mixture is added.

Step 5

When rolls are toasted, remove from oven and top with the chili joe mixture and cheddar cheese. Place the tops of the rolls on top of mixture.

Step 6

Combine together remaining ingredients: butter, 1 T. brown sugar, 1 tsp. Worcestershire sauce, onion flakes, poppy seeds, 1 tsp. chili powder, and hot sauce. Gently spoon mixture over the rolls.

Step 7

Bake in oven for 15-20 minutes or until cheese melts and chili joe filling is heated through. Serve warm.