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RECIPE

Texas Pulled Beef Chili Sloppy Joes

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 5 dried chiles, mild to moderate heat level, such as guajillo, ancho, pasilla, New Mexican and/or mulato
  • 1 32-ounce container (4 cups) beef stock
  • 2 tablespoons olive or vegetable oil
  • 1 2 1/2-pound beef chuck roast (about 1 1/2-inches thick)
  • Salt and pepper
  • 1 large or 2 medium onions, chopped
  • 6 cloves garlic, sliced or chopped
  • 1 tablespoon (a scant palmful) ground coriander
  • 1 tablespoon (a scant palmful) ground cumin
  • 2 teaspoons instant espresso powder
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground allspice
  • 1 12-ounce bottle light beer, such as Corona
  • 1 rounded tablespoon light or dark brown sugar
  • 1 tablespoon cayenne red pepper sauce, preferably Frank’s Redhot
  • 1 tablespoon Worcestershire sauce
  • 1 15- to 15.5-ounce can kidney beans, rinsed
  • 8 soft white sandwich or hamburger rolls, toasted
  • Sliced bread-and-butter pickles and chopped raw white onion, for topping

Preparation

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, 30-45 minutes. Working in batches, purée chiles and stock in a food processor to make the chili sauce. Reserve. 

Position a rack in the center of the oven; preheat to 325°F. 

In a large Dutch oven, heat the oil over medium-high. Season the beef with salt and pepper. When the oil smokes, add the beef and cook until well-browned, about 4 minutes per side; transfer to a plate. Add the onion, garlic, coriander, 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 the 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 it to the pot. Mix in the beans; season, and cook until the beats are heated through, a minute or two. 

Divide the beef mixture among the roll bottoms, then top with some pickles, chopped onion and the roll tops. 

Rachael Ray