I WANT SOME CHEESEBURGERS JUST TO EAT RECIPES

Steps:

• To make the chili: Place chilies in a small saucepan and add in 1 cup chicken stock. Bring to a boil over high heat, then reduce to a simmer and cook until chiles are completely softened, about 15 minutes. Using an immersion blender or upright blender, blend soaked chiles until smooth. Set aside.
• Melt butter over medium-high heat in a medium saucepan or small Dutch oven. When foaming subsides, add in onions and cook, stirring frequently, until softened, about 6 minutes. Add in garlic, cumin, coriander, oregano, tomato paste, and sugar and cook until fragrant, about 1 minute. Add in remaining cup of chicken stock and scrape up any browned bits from bottom of pan with a wooden spoon. Stir in pureed chiles. Add in beef and whisk until completely broken down and mixture is homogeneous. Bring to a boil, then reduce heat to low, cover with lid slightly ajar, and simmer until thickened, about 45 to 60 minutes.
• Combine masa harina and 1 tablespoon water in a small bowl and mix until combined. Add masa mixture, hot sauce, and fish sauce (if using) to chili and stir to combine. Increase heat to medium-high, bring to a boil, and cook until thickened, about 2 minutes. Season with salt and pepper to taste. Keep chili warm or reheat prior to using.
• To make the burgers: Break off a piece of roughly 2 ounces of ground beef and gently shape into a patty slightly larger than slider rolls, working the meat until it just holds together. Repeat with remaining ground beef. Season patties all over with salt and pepper.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place patties on hot side of grill and cook, flipping occasionally, until well charred and almost cooked through.
• Transfer each patty to a slider roll and top beef with 1/2 a slice of American cheese, tearing cheese and layering as needed to fit on burger. Place topped rolls on cool side of grill, cover, and cook until cheese is melted, about 2 minutes. Transfer burgers to a serving platter and top each with a heaping spoonful of chili and a jalapeño slice. Serve immediately.