Sloppy Chili Sliders

Ingredients

3 ancho chilies, stemmed and seeded
2 cups beef stock for beef chili or chicken stock for turkey chili
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds ground sirloin or turkey
1 onion, finely chopped
3 to 4 large cloves garlic, finely chopped
Salt and pepper
1 tablespoon cumin, a scant palmful
1 tablespoon coriander, a scant palmful
1 tablespoon sweet or smoked sweet paprika

2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 cup tomato sauce
24 slider or small dinner rolls, split
Toppings: shredded cheese, chopped raw onions, chopped pickles

Yields: Makes 24 sloppy sliders

Preparation

Heat anchos in stock in a pot over a low simmer to reconstitute them. Purée into a sauce in a food processor and reserve.

Heat EVOO, a turn of the pan, in a pot over medium-high heat, add meat and crumble into fine bits as it browns. Add onions and garlic, and cook to soften a few minutes more. Season with salt, pepper, cumin, coriander and paprika.

Stir together the brown sugar, vinegar, Worcestershire and tomato sauce for the sloppy sauce. Pour sloppy sauce and ancho sauce into a pot and stir to combine. Bring to a simmer to thicken and combine flavors, 5 minutes. Serve with soft slider rolls and toppers.