There are party snacks, and then there are crowd-stopping, conversation-pausing, “where have these been all my life?” kind of snacks. These California Chili Cheeseburger Sliders belong firmly in the second category. Imagine biting into a juicy beef patty, covered in rich, smoky chili, topped with a perfectly melted slice of American cheese, all hugged by the soft sweetness of King’s Hawaiian rolls. You don’t just eat these—you experience them.

I first came up with these for a football Sunday when I couldn’t decide between making a pot of chili or a batch of sliders. Instead of choosing, I decided to marry the two ideas, and the result was a game-day hit that didn’t even make it to halftime before disappearing.

What makes these sliders so good is the balance of textures and flavors. You’ve got the richness of ground beef, the slightly sweet tang from the rolls, the gentle smokiness from the paprika and chili powder, and that creamy, melty cheese that brings everything together. Plus, the chili has a secret weapon—a roux made with masarepa or masa harina—that gives it a velvety, almost gravy-like texture. This is not your average chili; it’s chili with some serious California flair.

Gathering Your Ingredients

The recipe might look like it has a lot going on, but don’t worry—we’ll take it step by step. Here’s what you’ll need:

For the Chili:

• 1 pound ground beef chuck (80:20)

• 1/4 cup finely grated carrot

• 3 teaspoons chili powder

• 2 teaspoons paprika

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon granulated sugar

• 1 tablespoon onion powder

• 1/2 teaspoon garlic powder

• 2 cups beef broth

• 1 teaspoon apple cider vinegar

• 1 teaspoon Worcestershire sauce

For the Roux:

• 1/4 cup masarepa or masa harina

• 1/4 cup vegetable oil

For the Sliders:

• 1 pound ground beef chuck (80:20)

• Salt and black pepper, to taste

• 6 to 12 King’s Hawaiian rolls

• 6 to 12 slices American cheese

• Optional toppings: thinly sliced onion, tomato, yellow mustard

Step 1. Start the Chili

We’re going to kick things off by building a solid chili base. Grab your Instant Pot and set it to the ‘Sear’ function. Add the first pound of ground beef chuck along with the finely grated carrot. The carrot might seem like a strange addition, but trust me—it adds a subtle sweetness and extra moisture without making the chili taste like a vegetable stew.

Break up the beef with a wooden spoon as it browns. You’re looking for a deep, rich color here, not just a quick sear. This step lays the groundwork for that deep, hearty flavor.

Step 2. Make the Roux

Now for the secret sauce… or rather, the secret thickener. In a small saucepan, combine masarepa or masa harina with vegetable oil. Set the heat to low and stir constantly. The goal here is a medium-brown color—think creamy peanut butter. This step gives your chili its signature body, a texture that’s velvety and luxurious rather than watery or thin.

Once it hits that perfect shade, remove it from the heat and set it aside to cool. If you’re tempted to skip this step, don’t—it’s one of the reasons these sliders taste like they came from a specialty food truck instead of your own kitchen.

Step 3. Combine Chili Ingredients

Back at the Instant Pot, add the chili powder, paprika, salt, black pepper, sugar, onion powder, and garlic powder to the browned beef. Give it a good stir, letting the spices bloom in the hot fat for a moment before adding the rest.

Pour in the beef broth, apple cider vinegar, and Worcestershire sauce. Finally, add the cooled roux, making sure to stir thoroughly so it fully blends in with the rest of the mixture. By now, the kitchen should smell like you’ve been cooking for hours, even though you’re barely 15 minutes in.

Step 4. Pressure Cook the Chili

Cancel the ‘Sear’ function, secure the Instant Pot lid, and close the steam valve. Set it to ‘Manual’ for 15 minutes. This short but intense cooking time allows all the flavors to mingle while tenderizing the beef even more.

When the timer goes off, resist the urge to immediately dive in—we’re not quite done yet.

Step 5. Release the Pressure

Once your Instant Pot finishes its 15-minute cycle, it’s time to carefully release the steam. I recommend using the handle of a wooden spoon to flip the steam valve—this keeps your hands safe from that hot blast. Wait until all the pressure is released before opening the lid.

The aroma at this point is going to be ridiculous—in the best possible way. You’ll smell the warm spices, the beefy richness, and a subtle sweetness from the carrot and paprika. But we’re not done yet; we need to get that perfect thick chili consistency.

Step 6. Thicken the Chili

Switch your Instant Pot back to ‘Sear’ mode and stir the chili frequently. This part is all about control—you can let it simmer for just a few minutes for a slightly saucy chili, or keep going until it’s thick enough to mound up on a spoon without running.

The roux you made earlier will do most of the work here, giving the chili a velvety, almost gravy-like texture that clings beautifully to the patties later. Once you’ve hit your desired thickness, turn off the heat and set the chili aside, keeping it warm.

Step 7. Prepare the Slider Patties

While the chili rests, grab the second pound of ground beef chuck. Divide it into 12 equal portions and roll each one into a ball before gently flattening into a small patty. Try to keep them slightly wider than your rolls, as they’ll shrink a bit while cooking.

Season both sides with a light sprinkle of salt and black pepper. Remember, the chili is already heavily seasoned, so you don’t need to go overboard here—just enough to enhance the natural beef flavor.

Step 8. Cook the Patties

Heat a large skillet or griddle over medium-high heat. Add the patties and cook until they reach your preferred doneness. For sliders, I recommend cooking them all the way through (around 3–4 minutes per side) since they’re small and won’t dry out easily.

As the patties cook, you’ll start getting that telltale sizzling sound and delicious browning that signals they’re almost ready. The goal is a nice crust on the outside while keeping the inside tender and juicy.

Step 9. Add the Cheese

Once your patties are cooked, top each one with a slice of American cheese. Let it melt naturally from the heat of the patties, or if you want that classic diner-style ooze, cover the skillet for about 30 seconds.

If you’ve made a big batch and the cheese isn’t melting fast enough, you can pop the patties into the microwave for a quick 10–15 seconds—but be careful not to overdo it. Melted cheese should drape and stretch, not turn into a rubbery sheet.

Step 10. Assemble the Sliders

Split your King’s Hawaiian rolls in half and lay the bottoms out on a serving tray or baking sheet. Place one or two patties on each roll, depending on how generous you want to be.

Spoon the hot chili over the top, letting it cascade down the sides just enough to make them look irresistible. From here, you can add optional toppings like thinly sliced onion, tomato, or a squiggle of yellow mustard for extra tang.

Cap each slider with the top half of the roll, give them a gentle press, and you’ve officially entered party food heaven.

FAQ. California Chili Cheeseburger Sliders

1. Can I make the chili ahead of time?

Yes! In fact, the chili tastes even better the next day because the flavors have more time to meld. Just store it in an airtight container in the fridge for up to three days and reheat before assembling the sliders.

2. What if I don’t have an Instant Pot?

No problem—you can make the chili in a regular pot on the stove. Just brown the beef and carrots, add your seasonings and liquids, then simmer on low for about 45 minutes to an hour until thickened. Stir occasionally to prevent sticking.

3. Can I freeze these sliders?

You can freeze the chili and the cooked patties separately. Let them cool completely, then store in freezer-safe containers or bags for up to three months. When ready to serve, thaw in the fridge overnight and reheat before assembling.

4. Is there a substitute for King’s Hawaiian rolls?

You can use any soft dinner roll or slider bun, but the slight sweetness of King’s Hawaiian really complements the smoky-spicy chili. Brioche buns are a good alternative if you can’t find the Hawaiian rolls.

5. How spicy is this recipe?

It’s mild to medium, depending on your chili powder. If you like more heat, add cayenne pepper or diced jalapeños to the chili. If you prefer less spice, use a mild chili powder and cut back slightly on the paprika.

6. Can I make these vegetarian?

Yes—you can substitute plant-based ground beef for the patties and use a vegetarian chili recipe. Just be sure to use vegetable broth instead of beef broth.

7. What sides go best with these sliders?

Crispy fries, onion rings, coleslaw, or even a fresh green salad work well. For a party, you can serve them alongside chips and dip for an easy, casual spread.

Conclusion

These California Chili Cheeseburger Sliders are more than just a snack—they’re a showstopper. With juicy beef patties, rich and smoky chili, melty American cheese, and the sweet, pillowy bite of King’s Hawaiian rolls, they’re built to impress. They work for game day, backyard barbecues, casual dinners, or anytime you want to serve something a little indulgent and a lot delicious.

One of the best parts is how adaptable they are. You can make the chili ahead of time, adjust the spice level to your taste, or even customize toppings to suit your guests. Plus, because they’re small, people can grab one (or three) without feeling overwhelmed, which makes them perfect for sharing.

So next time you’re debating between making a hearty pot of chili or a plate of sliders, skip the decision-making and make these instead. Trust me—once you serve them, you’ll start getting requests for them at every gathering you host. And honestly? You won’t mind one bit.

California Chili Cheeseburger Sliders

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• Author: Mark's Recipe
• Total Time: 1 hour 5 minutes

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Description

These sliders bring together juicy beef patties, a flavorful chili made with a rich roux, and the sweet softness of King’s Hawaiian rolls. Perfect for game day, parties, or any casual get-together, these sliders balance smoky, spicy chili with melty American cheese and optional fresh toppings for a mouthwatering bite-sized treat.

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Ingredients

Scale 1x2x3x

For the Chili:

• 1 pound ground beef chuck (80:20)
• 1/4 cup finely grated carrot
• 3 teaspoons chili powder
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon granulated sugar
• 1 tablespoon onion powder
• 1/2 teaspoon garlic powder
• 2 cups beef broth
• 1 teaspoon apple cider vinegar
• 1 teaspoon Worcestershire sauce

For the Roux:

• 1/4 cup masarepa or masa harina
• 1/4 cup vegetable oil

For the Sliders:

• 1 pound ground beef chuck (80:20)Salt, as required
• Black pepper, as required6 to 12 King’s Hawaiian rolls
• 6 to 12 slices American cheese
• Thinly sliced onion (optional)
• Thinly sliced tomato (optional)
• Yellow mustard (optional)

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Instructions

1️⃣ Start the chili: Add 1 pound ground beef chuck and finely grated carrot to the Instant Pot set to the ‘Sear’ function. Brown the meat, breaking it up as it cooks.

2️⃣ Make the roux: In a small saucepan, combine masarepa or masa harina with vegetable oil. Cook over low heat, stirring constantly, until the roux turns medium brown, resembling peanut butter. Set aside to cool.

3️⃣ Combine chili ingredients: Add chili powder, paprika, salt, black pepper, sugar, onion powder, garlic powder, beef broth, apple cider vinegar, Worcestershire sauce, and the cooled roux to the seared beef and carrot mixture. Stir thoroughly.

4️⃣ Pressure cook chili: Cancel the ‘Sear’ function. Secure the Instant Pot lid and close the steam valve. Set to ‘Manual’ mode for 15 minutes. When the cycle finishes, turn off the Instant Pot.

5️⃣ Release pressure: Carefully open the steam valve using a wooden spoon handle. Wait until all pressure is released, then open the lid.

6️⃣ Thicken chili: Return the Instant Pot to ‘Sear’ mode. Stir frequently until the chili thickens to your desired consistency.

7️⃣ Prepare slider patties: Divide the remaining 1 pound ground beef into 12 equal portions. Form into small patties and season with salt and black pepper on both sides.

8️⃣ Cook patties: Pan-fry the slider patties over medium-high heat until fully cooked or your preferred doneness.

9️⃣ Add cheese: Place a slice of American cheese on each cooked patty. Melt in the microwave for a few seconds if needed.

🔟 Assemble sliders: Split King’s Hawaiian rolls and fill each with one or two slider patties. Spoon hot chili over the patties. Add optional toppings like thinly sliced onion, tomato, or yellow mustard as desired.

Notes

• Using King’s Hawaiian rolls gives the sliders a sweet contrast to the spicy chili.
• The roux made from masa harina adds a unique depth and thickens the chili beautifully.
• For a milder chili, reduce chili powder or paprika.
• These sliders can be made ahead; just reheat chili and patties before assembling.

• Prep Time: 20 minutes
• Cook Time: 45 minutes (includes Instant Pot cooking)

Nutrition

• Serving Size: 6-12