Sam's No.3 Kickin' Green Chili

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Thanks Sam's #3 Great Recipe for Great Green Chili. We all know its hard to find a good recipe. You never get the secrets to making it. This is awesome. The only thing I added was some Chicken Bouillon to the batch, and tweaked the spices.

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Horrible...This has zero quality and is not how you make great Green.

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My mom has been a loyal waitress at sams no. 3 for over twenty years now. I remember the whole family piling in those rustic doors and seating ourselves. Every time we did go in and eat, each of us kids ordered anything and everything with that wonderful, flavorful, decadent and spicy green chili. yummmmy! My ultimate favorite is the breakfast burrito. At under 6 dollars, let me tell you what...its a HUGE bang for your buck. Think Chipotle burritos as baby burritos. Sam's No. 3 burritos are the big papa of those lesser lil guys. And when all was said and done...and eaten up, my mom's boss (Sam would pay our bill. Sweet and spicy great deal eh?

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I'm also a Coloradoan and can find green chili about 2 miles away in any direction. But I wanted to do something homemade for our chili cheese fries while we watched the Monday Night Bronco Game. This stuff is absolutely outstanding. I used Masa flour too, and omitted the jalapenos since I was cooking for youngsters too. I also used frozen roasted peeled Hatches green chilis - about 2 to 3 cups of them. Instead of water, I used mostly chicken stock - I make my own - and some water.
It is now day three and we're still snacking on it - putting it on chicken burritos, eggs, even on top of my lentil stew!
It's easy, cheap, and fairly fast - except I actually simmered for about an hour to two hours to reduce it down and thicken it a bit. I will continue to make this and ALWAYS have it in my house like I do with fish sauce or dijon mustard, or olive oil or heavy cream -- you know, the staples we all need in life!

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Easy and efficient. I have made this batch of goodness countless times with three habaneros, three serranos and three jalapenos. Cover with cheese and scoop with tortillas. Bomb.

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I have been making green chili for a few years now. Since I live in Colorado, this is a very tasty green chili. I don't use flour but masa. I think this makes for a more authentic taste. If you can get your hands on Hatch green chili's, forget about the Anaheim, they are too mild. Never thought about using ground mustard seed, nice addition! Family loves it.

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Made this last night. It was outstanding! I made half the recipe. Used the suggested Masa flour instead of regular flour and added an extra jalapeno since we like our chili spicier. Came out FANTASTIC!!!

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Wow...I just made this. My first ever attempt at Green Chili was using this recipe. I used fresh tomatillos that I boiled (1 to 2 minutes and sent through a food processor, fresh chopped hierloom tomatoes, and 2 medium pablanos all from my garden. Yellow onions and jalopenos were also from my garden. Added a little cumin and used fresh minced garlic instead of granulated. Roasted everything as well and used 4LBS of pork.

Absolutely fantastic.

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For all of you out there that are from the Denver area and are now (and probably for years have been suffering from the torture of an authentic green chile-less existence, suffer no more. This is the real deal.

I made this last night from chiles and tomatoes grown in my Iowan garden and tasting it was pure bliss.

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Hello. This might be a little unfair to put this here. I'm Sam from Sam's No.3. I wanted to make a change. To the recipe. We no longer use flour in the stores. Our chili is now 100% gluten free. We've subbed the flour with Masa (corn flour of which you may have to use a little more. The chili definitely won't thicken up like it did with the flour, but, the flavors are much more pronounced and the smell is delicious. Good luck and enjoy! We think it's even better....and spicier.