| Level: | Easy |
| Total: | 53 min |
| Prep: | 23 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds ground beef, 90/10
- 1 pound ground pork
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons minced onion flakes
- 1 jalapeno, seeded and finely diced
- Salt and freshly ground black pepper
- Canola oil spray
- 3 tablespoons olive oil
- 1 white onion, chopped
- 3 tablespoons chopped garlic
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh oregano
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, drained
- 1 1/2 to 2 cups shredded Cheddar, divided
- 12 slider buns
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, add the ground beef, ground pork, chili powder, cumin, onion flakes, jalapeno, and salt and pepper. Using clean hands, mix well to combine, about 1 minute.
- Prepare a muffin tin with canola oil spray. Separate the beef mixture into 2 equal piles and set 1 pile aside. Begin shaping 12 equal patties and, 1 by 1, pat them into the muffin tin so that the bottoms and sides are covered in the beef mixture. Place the muffin tin into the oven and cook for 10 minutes.
- In a medium saute pan over medium heat, add the olive oil. Next, add the onion, garlic and oregano and saute until the onion begins to wilt, about 5 minutes. Add in the tomato paste and remaining ground beef mixture and cook until the beef begins to brown, about 2 minutes. Pour in the canned tomatoes and beans and season with salt and pepper. Let the chili simmer for 10 minutes on low.
- Line a baking sheet with foil. Remove the muffin tin from the oven and remove the beef muffins from the tin, placing them onto the lined baking sheet. Then, add about 1 tablespoon cheese to the inside of each beef muffin. Top the cheese with 2 tablespoons chili to create a heaping mound. Then, top with another 1 tablespoon cheese. Turn the oven to broil and place the filled beef muffins back into the oven and continue cooking until the cheese is bubbling and slightly browned, about 2 minutes (or keep at 350 degrees F and bake until cheese is melted, 6 to 9 minutes). Remove from the oven and let cool slightly. Serve the sliders on the buns to your hungry crowd.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1838 |
| Total Fat | 116 g |
| Saturated Fat | 40 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 15 g |
| Sugar | 22 g |
| Protein | 94 g |
| Cholesterol | 293 mg |
| Sodium | 2110 mg |
Reviews
Yum–o! I maded Chili Bowl Burgers not the small sliders and topped it with the Chili! O My LORD – So, So Good! I almost Hurt my self! Licking up the Chili! The Recipe was easy and to the point! My Family Love them! Thanks
Finally, who are at a time that I can watch!!! However, I wish they would have show your episodes more than one time a week. Your receipes makes me get in the kitchen and cook. I have learned to use GARLIC from watching your show along with smoke paprika!!!
I thought these looked really fun but the “bowls” didn’t really stay bowl shaped once they were cooked. They kind of flattened out. Anybody have any hints for keeping the shape?
Just made it last night and added bacon. Absolutely amazing!!! I had to make it because my husband wouldn’t stop salivating while watching the show. Thank you for the great idea and amazing recipe.
Wow. I’ve already flagged these as a favorite and I haven’t even tried them yet! They look scrumptious and I’ve emailed the recipe to friends.
I can’t wait to try these Chili Slider Burgers. I also learned alot from this episode, who would have ever thought of burgers in a muffin pan. Great job Aaron.
saw these on the show this morning. and MAN did they look good. learned SOOOO many great ideas here (the tomato paste thing, putting the meat into muffin tins to make a little cup).
can’t wait to try this recipe aaron, i really appreciate it! =-)