Recipes, re-invented from cooking shows
Easy Sloppy Joe 2.0
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...
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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
Method
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.
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.
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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
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