Chili N Cheese Poboy Recipe
Make Chili N Cheese Poboy Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chili
Sandwich & Garnishes
Method
Chili
- 1
Prepare aromatics
Heat a 4‑ to 5‑quart pot or large skillet over medium heat. Add the vegetable oil (1 tbs) if your pan is dry. Add the diced onion (1 piece) and cook, stirring, until softened and translucent, about 4–5 minutes. Add the minced garlic (2 cloves) and cook 30–45 seconds until fragrant.
- 2
- 3
Add liquids and seasonings
Stir in the chili powder (2 tbs), ground cumin (1 tsp), smoked paprika (1 tsp), dried oregano (1 tsp), salt (1 tsp), black pepper (0.5 tsp) and granulated sugar (1 tsp). Cook the spices with the beef for 30–60 seconds to bloom. Add the tomato sauce (240 ml), crushed tomatoes (400 ml) and beef broth (240 ml). Stir to combine, scraping up any browned bits from the bottom of the pan.
- 4
Simmer and reduce
Bring the mixture to a gentle simmer, then reduce heat to low. Partially cover and simmer, stirring occasionally, until the chili thickens and flavors meld, about 20–25 minutes. Taste and adjust seasoning: add more salt, pepper, or chili powder as needed.
- 5
Optional thickening
If the chili is thinner than you like, mix the cornstarch (1 tsp) with water (1 tbs) to make a slurry, then stir it into the simmering chili and cook 2–3 minutes until thickened. Remove from heat and keep warm while assembling sandwiches.
Sandwich Assembly
- 6
- 7
Spread mayo
Spread mayonnaise (0.5 cups total, about 2 tbs per roll) evenly on the inside of each toasted roll (both top and bottom halves).
- 8
Assemble with hot chili and cheese
Ladle a generous portion of hot chili into the bottom half of each roll (about 3/4 to 1 cup chili per sandwich, depending on preference). Immediately sprinkle shredded sharp cheddar (about 0.5 cup per sandwich — total 2 cups divided among 4) over the hot chili so it begins to melt. If you prefer extra melted cheese, place assembled open sandwiches under a broiler for 1–2 minutes to fully melt the cheese (watch carefully).
- 9
Add garnishes
Top each chili-and-cheese layer with dill pickle slices (2 per sandwich, 8 total), a handful of shredded lettuce (about 0.5 cup per sandwich), and a few dashes of hot sauce to taste (unit: to taste). Season the lettuce lightly with black pepper (0.25 tsp divided). Close each sandwich with the top half of the roll.
- 10
Serve
Serve the Chili N Cheese Poboys piping hot. Provide extra hot sauce and napkins — these are best eaten immediately while the chili is hot and the cheese is melty.
