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You get all that cozy chili goodness plus cheeseburger vibes in these California Chili Cheeseburger Sliders. Friends and family love 'em, whether we're tailgating or just hanging out at home. My teens always ask for a batch when buddies stop by—there's never any left.
The first round I ever made for a backyard bash was gone almost immediately. Everybody kept coming for more and now they're a regular at our house.
Mouthwatering Ingredients
- American cheese: It gets super melty for that gooey top. Full-fat works best for dreamy cheese pulls
- Kings Hawaiian rolls: Their sweetness is magic with the chili. Grab the softest and freshest you can
- Vegetable oil: Helps the roux come together and browns up everything nice. Pick something mild
- Masarepa or masa harina: It thickens the chili and adds a soft corn flavor. Go for fine if you want smoothness
- Worcestershire sauce: Tosses in savory depth. You’ll want to keep it on hand for lots of dishes
- Apple cider vinegar: Gives the chili a zing. Raw is even better if you can find it
- Beef broth: Makes things richer. Try for low-salt so you hold the reins on flavor
- Garlic powder: Adds a warm base. Freshness counts so sniff before you buy
- Onion powder: Rounds out the flavor nice and mellow. Just make sure it's powder, not onion salt
- Granulated sugar: A sprinkle smooths out acidity. Don’t go overboard
- Black pepper: For a kick and balance. Grind fresh if you can
- Salt: Brings it all together. Kosher gives you more control
- Paprika: Adds a faint smokiness. Spanish types have a great punch
- Chili powder: Powers up the chili vibe. Use a lively spice mix if you want bold flavor
- Finely grated carrot: Slips in sweet veggie goodness. Firm and bright ones are best
- Ground beef chuck eighty twenty fat: Juicy texture and sturdy base—go with fresh, pink, nicely marbled beef
- Onion and tomato: They add crunch and juiciness. Thin cuts using super ripe produce is the trick
- Yellow mustard: Totally optional but gives everything a nice tang. A classic California touch
Simple Steps
- Build the Sliders:
- Sliced Hawaiian rolls get a cheesy patty (or stacked if you want extra). Spoon thick chili on and finish with tomato, onion, and a mustard squirt if you love tang
- Brown Your Patties:
- Heat a skillet to medium high. Fry burgers until just right, top with cheese to melt, or give them a quick zap in the microwave if you’re in a rush
- Shape Patties:
- Grab leftover meat while chili finishes. Form small balls a bit bigger than golf balls. Press flat a touch wider than your buns, and season both sides
- Thicken and Finish Chili:
- Let steam out with a quick release when it's done. Remove lid and stir, then flip sear on again, letting it bubble till you’ve got a nice thick chili that stands up on the sandwich
- Pressure Cook:
- Pop the lid on the Instant Pot, close the steam valve, and select manual for fifteen minutes
- Mix Up the Chili:
- Pour in beef broth, Worcestershire, vinegar, chili powder, sugar, all the spices, and your homemade roux. Stir it through the browned beef so everything blends
- Cook the Roux:
- Get masa harina and oil together in a little pan while the meat browns. Stir steadily over low till it’s as dark as peanut butter and smells toasty—it thickens nicely
- Sear Beef and Carrots:
- On the sauté setting, toss grated carrots in with your beef. Keep crumbling and browning for a few minutes. This gets a great flavor from caramelizing them together
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You Gotta Know
- Leftovers make easy lunches—taste even better next day
- Enough protein to keep you full and happy
- Masa harina is my go-to for that signature chili flavor. My mom always had it in our house and it just makes the chili feel like a hug
- Simple to double, so don’t be shy when a crowd comes over
Saving and Reheating
Stick any extras in the fridge for up to three days. Chili’s a champ in the freezer, ready to pop out for busy nights or loaded fries later on. If you want all that fresh sandwich magic, keep the rolls and the chili separate till you build them
Swaps and Options
Turkey or veggie crumbles keep things lighter but won’t be quite so rich. For sharper cheese, swap in Monterey Jack. If you’re out of masa harina, a little cornmeal is a stand-in, but the flavor will change a bit
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How to Serve
They go awesome with potato chips, a crunchy salad, or a load of pickles. Want to make it meal-sized? Add fries. Feeding a bunch? Let everyone pile up their own with a toppings bar
California Flavor Story
Burgers from California are all about big bold flavors and fresh extras. From chili piled on top to all those bright toppings, these sliders bring a sunny, hand-held bite that just screams California living
Common Questions
- → What type of beef works best for these sliders?
For the juiciest flavor, go with 80/20 ground chuck. It works for both patties and chili—super tasty and not dry at all.
- → How can I make the chili thicker?
Masa harina and a roux create a rich, thick vibe. Let your chili bubble longer on the stove if you want it even heartier.
- → Can I prepare the chili in advance?
Go for it! Make the chili a day or two early, then stash it in the fridge for up to three days. Easy weeknight fix.
- → What are the best toppings?
Try adding crisp onion, ripe tomato slices, and classic yellow mustard, or throw on whatever toppings you love.
- → Are King’s Hawaiian rolls essential?
The soft, sweet rolls bring signature taste, but any pillowy dinner roll works in a pinch—don’t sweat it.
- → Can I cook the patties without a grill?
Sure thing! Toss the patties onto a pan and cook through, then pop cheese on top. No grill needed!