Cincinnati Sloppy Sliders

  • 8Servings


  • 1 tablespoon EVOO
  • 2 pounds ground turkey (85 percent or 93 percent lean)
  • 1 fresno or jalapeno chile pepper, seeded and finely chopped
  • 1 onion, chopped
  • 4 cloves garlic, finely chopped
  • Salt and pepper
  • 1 tablespoon ancho chile powder (a palmful)
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoons sweet smoked paprika (half a palmful)
  • 1 teaspoon allspice (1/3 palmful)
  • 1/2 teaspoon ground cinnamon (eyeball it)
  • 1 healthy pinch ground cloves
  • 1 teaspoon dried oregano, lightly crushed (about 1/3 palmful)
  • 3 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 1 tablespoon worcestershire sauce (eyeball it)
  • 2 cups chicken stock
  • 1 cup tomato sauce
  • 1 14 ounce can red kidney beans, drained (optional)
  • 16 slider rolls (3 inches each) or 8 soft hamburger buns
  • Toppings (mix and match to your liking): finely chopped raw white or red onions, shredded cheddar or pepper jack cheese, pickled jalapeno slices, cilantro or parsley leaves, chopped hot pickled vegetable salad (giardiniera), lightly crushed tortilla chips(giardiniera), lightly crushed tortilla chips


Heat the EVOO, 1 turn of the pan, in a large skillet over medium-high heat. Add the turkey and cook to brown it. Add the chile pepper, onion and garlic; season with salt and pepper. Cook until the onion softens, a few minutes, then add the chile powder, cocoa powder, paprika, allspice, cinnamon, cloves and oregano. Stir to release the flavors of the spices, then work in the tomato paste, brown sugar and worcestershire, stirring for at least a minute more.

Add the stock and tomato sauce and simmer for a few minutes to thicken. Add the beans, if desired. Serve the chili on the rolls with the toppings of your choice. They are pretty delish straight up as well!