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1
Preheat the oven to 350 degrees F.
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2
In a large bowl, add the ground beef, ground pork, chili powder, cumin, onion flakes, jalapeno, and salt and pepper.
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3
Using clean hands, mix well to combine, about 1 minute.
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4
Prepare a muffin tin with canola oil spray.
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5
Separate the beef mixture into 2 equal piles and set 1 pile aside.
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6
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.
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7
Place the muffin tin into the oven and cook for 10 minutes.
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8
In a medium saute pan over medium heat, add the olive oil.
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9
Next, add the onion, garlic and oregano and saute until the onion begins to wilt, about 5 minutes.
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10
Add in the tomato paste and remaining ground beef mixture and cook until the beef begins to brown, about 2 minutes.
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11
Pour in the canned tomatoes and beans and season with salt and pepper.
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12
Let the chili simmer for 10 minutes on low.
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13
Line a baking sheet with foil.
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14
Remove the muffin tin from the oven and remove the beef muffins from the tin, placing them onto the lined baking sheet.
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15
Then, add about 1 tablespoon cheese to the inside of each beef muffin.
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16
Top the cheese with 2 tablespoons chili to create a heaping mound.
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17
Then, top with another 1 tablespoon cheese.
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18
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).
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19
Remove from the oven and let cool slightly.
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20
Serve the sliders on the buns to your hungry crowd.
