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Chili Pulled Beef Sandwiches

7-8 Hrs


1 Large Onion, chopped

1 Medium Green Bell Pepper, chopped

4 Cloves Fresh Garlic, minced

1 Tablespoon Chili Powder

1 Tablespoon Cumin

¼ Teaspoon Cayenne (optional)

1 Medium Jalapeno, diced (optional)

¾ Cup Jarred Salsa

1 Can (15.5 Oz.) Low-Sodium Pinto or Kidney Beans, rinsed and drained

1 Can (14.5 Oz.) Low-Sodium Diced Tomatoes, undrained

2 Pounds Boneless Beef Eye-of-Round Roast

1 Tablespoon Barbecue Dry Spice Rub

1 Cup Shredded Colby Jack Cheese

8 Martin’s Sandwich Potato Rolls

Serves: 8


Step 1

Prepare Chili: In a large saucepan, cook onion, bell pepper, garlic, chili powder, cumin, and cayenne (if desired) over medium heat for 5-7 minutes, stirring occasionally. Add jalapeno, salsa, beans, and tomatoes, and stir to combine.

Step 2

Meanwhile, season the beef with the barbecue seasoning.

Step 3

Transfer chili to a 5-quart slow cooker. Add the beef and turn to coat.

Step 4

Cover and cook on LOW for 7 to 8 hours (or on HIGH for 3 to 4 hours) or until the beef is fork-tender.

Step 5

Transfer the beef to a cutting board and let stand for 10 minutes. Using 2 forks, shred the beef. Return shredded beef to the slow cooker and stir to coat.

Step 6

Divide the beef and chili mixture among the buns and sprinkle with shredded cheese. Serve.

Chili recipe adapted from American Heart Association