El Paso Recipe

Cook aromatics and brown meat

Heat a large skillet or saucepan over medium-high heat. Add vegetable oil. When hot, add chopped onion and cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Push onion and garlic to the side and add ground beef (or turkey). Break it up with a spatula and cook 6–8 minutes until browned and no longer pink.

Add tomato and seasonings

Stir in tomato paste and cook 1 minute. Add tomato sauce, broth, chili powder, cumin, smoked paprika, brown sugar, salt, and pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low.

Simmer

Simmer uncovered for 10–12 minutes, stirring occasionally, until the chili thickens slightly. Taste and adjust seasoning (add more salt, chili powder, or a splash of broth if too thick). Keep warm while you prepare the buns and toppings.

Make spicy mayo

In a small bowl combine mayonnaise, sriracha, and lime juice. Stir until smooth and taste — adjust heat by adding more sriracha if desired. Reserve until assembly.

Prepare jalapeños and cheese

Slice pickled jalapeños if not pre-sliced. Arrange Colby cheese slices so they'll be ready to melt on the warm chili or to place on the bun.

Toast buns

Spread softened butter on cut sides of the sourdough buns. Heat a second skillet or griddle over medium heat. Toast buttered sides down 1–2 minutes until golden and crisp.

Assemble sandwiches

Top the bottom half of each toasted bun with about 3/4 cup of hot chili (more or less to preference). Immediately place two Colby cheese slices over the hot chili so they begin to melt. Spoon 1 tablespoon of spicy mayo onto the top bun, add a few pickled jalapeño slices (about 1–2 tbsp per sandwich), and sprinkle with cilantro if using. Place top bun over cheese. If you want the cheese extra melty, place assembled sandwiches briefly under a broiler (1–2 minutes) or cover the pan for 30–60 seconds to trap heat.

Serve

Serve sandwiches hot with extra spicy mayo and pickled jalapeños on the side.