Recipes, re-invented from cooking shows

Easy Sloppy Joe 2.0

Name: Easy Sloppy Joe 2.0
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Prep. Time:

Baking Time:

Total Time:

10 minutes

25 minutes

35 minutes

Serves:

4–6 sandwiches

Kenny created this dish for Tournament of Champions Season 7. His Sloppy Joe 2.0 earned a 91-point score that won the Randomizer round, with judges praising layers of Cajun, hatch chili, and crispy shallot flavour. This streamlined home version keeps the flavour identity intact - Cajun seasoning, gr...

Often, our recipes are complicated, to achieve "television ready" dishes. If you would like a version you can easily make at home, please just ask.

Ingredients

FOR THE HATCH CHILI MAYO
Mayonnaise: ½ cup / 115 g
Canned diced green chiles, drained well and patted dry: 2 tablespoons
Fresh lime juice: 1 teaspoon
Garlic powder: ¼ teaspoon
Salt: pinch

FOR THE SLOPPY JOE FILLING
Neutral oil: 1 tablespoon
Shallot, finely diced: 1 medium
Garlic cloves, minced: 2
Ground pork: 1 lb / 450 g
Cajun seasoning: 1½ teaspoons
Chicken bouillon powder (optional): 1 teaspoon
Canned diced green chiles, drained: 1 (4 oz / 113 g) can
Ketchup: 3 tablespoons
Jarred crispy fried shallots (plus extra for serving): 3 tablespoons
Salt and black pepper: to taste

FOR ASSEMBLY
Brioche or potato buns, split: 4–6
Butter: for toasting buns
Frozen oven fries, cooked per package directions: for serving

Instructions

MIX THE HATCH CHILI MAYO
1. Stir together the mayonnaise, drained green chiles, lime juice, garlic powder, and a pinch of salt. Refrigerate while you cook the filling - the flavour deepens as it sits.

BUILD THE SLOPPY JOE FILLING
2. Heat the oil in a large skillet over medium-high heat. Add the diced shallot and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds more, until fragrant.
3. Add the ground pork and cook, breaking it up with a wooden spoon, until well browned and cooked through, about 6–8 minutes. Drain off excess fat.
4. Stir in the Cajun seasoning, bouillon powder if using, and drained green chiles. Cook for 1 minute until aromatic.
5. Add the ketchup and cook for 2–3 minutes, stirring, until the mixture is glossy and slightly reduced - saucy but not soupy.
6. Off the heat, fold in 3 tablespoons of crispy fried shallots. Taste and season with salt and black pepper.

TOAST THE BUNS
7. Butter the cut sides of the buns lightly. Toast cut-side down in a dry skillet over medium heat until golden, about 1–2 minutes.

ASSEMBLE
8. Spread a generous swipe of hatch chili mayo on both cut surfaces of each bun.
9. Pile the warm sloppy joe filling onto the bottom buns - be generous, this should be sloppy. Scatter a few extra crispy fried shallots over the top for crunch. Close with the top bun.
10. Serve immediately alongside the oven fries.