How to Order the Best Green Chili at Sam’s No. 3 Denver

Sam’s No. 3 in Denver, Colorado, is more than just a restaurant—it’s a culinary institution. Since 1948, this iconic diner has served generations of locals and visitors with one unwavering mission: perfecting the art of New Mexican-style green chili. While the menu offers everything from huevos rancheros to carne adovada, the green chili is the undisputed star. But ordering it isn’t as simple as pointing at a menu item. To truly experience the best version of Sam’s No. 3 green chili, you need to understand its nuances, traditions, and hidden protocols. This guide will walk you through exactly how to order the best green chili at Sam’s No. 3 Denver, whether you’re a first-time visitor or a seasoned local looking to refine your approach. From ingredient knowledge to ordering etiquette, this comprehensive tutorial ensures you walk away with the most flavorful, authentic, and satisfying bowl of green chili possible.

Step-by-Step Guide

Ordering the best green chili at Sam’s No. 3 isn’t a matter of chance—it’s a deliberate process. Follow these seven precise steps to maximize flavor, authenticity, and satisfaction.

Step 1: Understand What Makes Sam’s Green Chili Unique

Before you even open the menu, educate yourself on what sets Sam’s No. 3 apart. Their green chili is made from hand-roasted Hatch chiles—specifically the New Mexico variety—slow-simmered with garlic, cumin, and a proprietary blend of spices. Unlike many restaurants that use canned or pre-ground chile powder, Sam’s roasts its chiles daily in-house, which unlocks deep, smoky, earthy notes that canned alternatives simply can’t replicate. The chili is not overly spicy by default; its heat builds gradually, allowing the flavor to shine. This is key: the goal isn’t to find the hottest version, but the most balanced, layered one.

Step 2: Choose the Right Time to Visit

Timing matters more than you think. Sam’s No. 3 is busiest during weekend brunches and lunch hours, especially between 11:30 a.m. and 2:00 p.m. While the kitchen runs efficiently, the volume can lead to rushed preparation or inconsistent roasting batches. For the freshest, most carefully prepared green chili, aim for a weekday visit between 9:00 a.m. and 11:00 a.m. or after 3:00 p.m. During these quieter windows, the kitchen staff can focus more attention on each batch, ensuring the chiles are roasted to optimal doneness and the simmering process isn’t rushed.

Step 3: Order the “Original” or “House” Green Chili

Sam’s No. 3 offers green chili in multiple forms: as a topping, in a burrito, as a stew, or even in a “chili cheese” form. To experience the purest expression of their signature dish, order the “Original Green Chili” or “House Green Chili”—it’s listed as a bowl on the menu. Avoid the “green chili sauce” or “chili drizzle” options, as those are thinner, diluted versions meant for topping other dishes. The bowl version is thick, rich, and packed with tender chunks of pork or beef (more on protein choices below). It’s served steaming hot, with a slight oil sheen on top—a sign of proper slow-simmering and fat emulsification.

Step 4: Select Your Protein Wisely

Sam’s offers green chili with three primary protein options: pork, beef, or chicken. For the most authentic and flavorful experience, choose pork. The traditional New Mexican style uses pork shoulder, which becomes tender and melts into the chili during the long simmer. Beef is leaner and can sometimes taste dry if overcooked. Chicken, while lighter, lacks the depth and fat content that carries the chile’s flavor. Pork is the gold standard here. If you’re unsure, ask the server: “What’s your most popular protein with the green chili?” The answer will almost always be pork.

Step 5: Specify Your Heat Level

Sam’s No. 3 doesn’t label heat levels on the menu. That’s intentional—they assume you know what you want. To avoid disappointment, be specific. Say: “I’d like the green chili with medium heat, please.” If you’re adventurous, say: “Can I get it with extra heat?” If you’re sensitive, say: “Please make it mild, but still flavorful.” The staff will adjust the ratio of roasted chiles to milder ingredients accordingly. Never say “not too spicy”—this is vague and can lead to a bland bowl. Use precise terms like “medium,” “mild,” or “extra heat.” The kitchen has a calibrated system for heat control based on chile variety and roasting time, so clear communication ensures accuracy.

Step 6: Request Freshly Roasted Chiles

One of the most overlooked but critical steps: ask if the chiles were roasted that day. You can say: “Are the chiles roasted fresh today?” If the answer is yes—and it almost always will be during regular hours—this is your cue to proceed. If for some reason they’re using a previous batch, politely ask if they can hold your order for 15 minutes while they roast a new batch. This isn’t an unreasonable request; Sam’s takes pride in daily roasting, and most staff will gladly accommodate. Freshly roasted chiles have a vibrant green color, a slightly charred aroma, and a more complex flavor profile than those stored overnight.

Step 7: Customize Your Side and Garnish

The green chili bowl comes with a side of warm, handmade flour tortillas. Never skip these. Use them to scoop, not just dip. For maximum flavor, break the tortilla into pieces and stir them gently into the chili—this thickens the broth slightly and adds a subtle wheaty sweetness. If you want to elevate your bowl further, ask for a side of shredded Monterey Jack cheese. Sprinkle it on top while the chili is hot; it melts into creamy ribbons that balance the heat. Avoid adding sour cream or lime—these are common in Tex-Mex cuisine but dilute the traditional New Mexican flavor. A pinch of salt is fine, but don’t add pepper or vinegar; the chili’s seasoning is already balanced.

Best Practices

Beyond the mechanics of ordering, there are deeper practices that elevate your experience from good to exceptional. These best practices are rooted in local culture, kitchen workflow, and flavor science.

Practice 1: Arrive Hungry, But Not Starving

Sam’s No. 3 portions are generous. The green chili bowl alone is enough for a hearty meal. Arriving ravenous can lead to rushed eating, which diminishes your ability to savor the layers of flavor. Take your time. Let the chili cool slightly—this allows the aromatics to open up. The best flavors emerge at 140°F, not 180°F. Patience is part of the ritual.

Practice 2: Observe the Kitchen Flow

If you have a moment to wait, take a seat near the kitchen pass. You’ll see the chiles being roasted in a gas-fired broiler, the stems and skins being removed by hand, and the meat being cubed and added to the pot. Watching this process reinforces why the dish is special. It’s not mass-produced—it’s crafted. This awareness deepens your appreciation and helps you understand why certain requests (like fresh roasting) matter.

Practice 3: Avoid Ordering During Rush Hour for Chili-Specific Requests

If you’re asking for a custom heat level or fresh roasting, avoid ordering during peak hours. The kitchen operates on rhythm. During lunch rushes, consistency is prioritized over customization. Your request may be overlooked or rushed. Weekday mornings or late afternoons are ideal for nuanced orders.

Practice 4: Don’t Compare It to Other Restaurants

Many visitors come to Sam’s No. 3 after trying green chili at other Denver spots like El Taco de Mexico or The Shed. While those are excellent in their own right, Sam’s has a distinct flavor profile: less acidic, more smoky, with a meatier texture. Comparing it to others distracts from the experience. Embrace Sam’s as its own tradition.

Practice 5: Bring a Companion and Share

Green chili is best enjoyed with someone else. Order two bowls—one mild, one medium—and compare. This isn’t just about taste; it’s about learning. You’ll notice how the heat builds differently, how the pork absorbs the spices at varying intensities, and how the tortilla texture changes with each bite. Sharing transforms a meal into a discovery.

Practice 6: Ask About the “Secret” Ingredient

While Sam’s doesn’t disclose their full spice blend, many longtime patrons believe a touch of dried oregano and a splash of apple cider vinegar are added during the final simmer. Don’t assume it’s true—ask the server or manager casually: “I’ve heard there’s something special in the chili that makes it unique. Any idea what it might be?” The response may be playful, but the conversation often leads to insights you won’t find online.

Practice 7: Return at Different Times of Year

Chile harvests vary by season. Late summer and early fall (August–October) are peak harvest months for Hatch chiles. During this window, the chili is at its most vibrant and aromatic. In winter, the chiles may be frozen or imported from further south, which slightly alters the flavor. If you’re a true enthusiast, visit in September and again in January to taste the difference. This seasonal awareness makes you a more informed diner.

Tools and Resources

While the experience of ordering green chili at Sam’s No. 3 is deeply tactile and sensory, a few tools and resources can enhance your understanding and preparation.

Tool 1: The Sam’s No. 3 Menu (Physical or Digital)

Always review the menu before arriving. Sam’s has maintained a classic layout since the 1970s. The green chili is listed under “Chili & Stews.” Familiarizing yourself with the exact wording (“Original Green Chili Bowl”) prevents confusion. Download the official menu from samsn3.com or pick up a printed copy when you arrive.

Tool 2: A Small Notebook or Notes App

Keep a record of your visits. Note the date, time, protein, heat level, and your impressions. Over time, you’ll notice patterns: “Medium heat on a Tuesday morning with pork = best experience.” This personal log becomes your own flavor compass.

Tool 3: A Thermometer (Optional)

For the serious foodie, a small instant-read thermometer helps. The ideal serving temperature for green chili is between 135°F and 145°F. If your bowl is too hot, let it rest for 5–10 minutes. This isn’t just about comfort—it’s about flavor development.

Tool 4: Local Food Blogs and Podcasts

Resources like Denver Eats, Westword’s Food & Drink, and the podcast “The Chili Chronicles” offer deep dives into Sam’s history, chef interviews, and regional chile comparisons. These aren’t reviews—they’re cultural archives. Listening to a 2019 interview with longtime chef Maria Lopez reveals how the recipe evolved after her grandfather’s original version.

Tool 5: The Hatch Chile Festival Website

Though located in New Mexico, the Hatch Chile Festival (hatchchilefestival.com) provides invaluable context. Learn about chile varieties (Numex 6-4, Sandia, Big Jim), roasting techniques, and harvest timelines. This knowledge makes you a more informed customer when you visit Sam’s.

Tool 6: A Clean Napkin and Spoon

Simple, but essential. The chili is served in a ceramic bowl that retains heat. Use the provided spoon to stir gently—not a fork. A napkin helps wipe your lips and hands without smudging the tortilla. These small tools preserve the ritual.

Tool 7: A Camera or Smartphone (Discreetly)

Photograph your bowl before eating. The color, steam, and texture tell a story. Over time, you can compare your own photos to see how consistency has improved—or how your palate has evolved. This visual journal enhances mindfulness.

Real Examples

Real-world examples illustrate how the principles above translate into actual dining experiences.

Example 1: The First-Time Visitor

Julia, a tourist from Chicago, visited Sam’s No. 3 on a Saturday at noon. She ordered “green chili” without specifying protein or heat. She received a bowl with beef, medium heat, and slightly overcooked chiles from the previous day’s roast. The chili was good, but lacked depth. She left wondering why everyone raved about it. Had she followed Step 1–7, she would’ve ordered pork, requested fresh roasting, and arrived at 9:30 a.m. Her experience would’ve been transformative.

Example 2: The Local Enthusiast

Carlos, a Denver native, has eaten at Sam’s every Tuesday since 1998. He always orders the Original Green Chili Bowl with pork, medium heat, and fresh-roasted chiles. He asks the server, “Did you get the new batch from the Hatch truck?” He knows the staff by name. On a visit in September 2023, he noted: “The chiles had a bright, almost citrusy finish—this is the best I’ve had in five years.” His consistency and knowledge made him a regular who could articulate why the chili tasted exceptional.

Example 3: The Food Blogger

Maya, a culinary content creator, visited Sam’s during the Hatch chile harvest. She arrived at 9:15 a.m., watched the chiles being roasted, and asked the chef if she could taste a sample before it went into the pot. The chef obliged. She noted the smoky, vegetal aroma and the slight sweetness. She ordered her bowl with extra heat and documented the entire process. Her YouTube video, “How to Order Sam’s No. 3 Green Chili Like a Local,” went viral, not because of flashy editing, but because it taught viewers how to ask the right questions.

Example 4: The Misguided Tourist

A group of tourists from Texas ordered “green chili cheese” and added sour cream and jalapeños. They complained it “wasn’t spicy enough.” The server quietly explained that Sam’s chili is about flavor, not heat. The group left confused. Their mistake? Assuming all chili is the same. Sam’s is not Tex-Mex. It’s New Mexican. Understanding this distinction is critical.

Example 5: The Family Tradition

The Rivera family has been coming to Sam’s No. 3 for three generations. Grandpa Luis started taking them in 1962. Now, his granddaughter, Elena, brings her own children. Each visit, she asks for the same order: pork, medium, fresh chiles. She never changes it. “It’s not about trying something new,” she says. “It’s about remembering how it tasted when I was seven.” This emotional connection is as important as the flavor.

FAQs

Is Sam’s No. 3 green chili gluten-free?

Yes, the green chili itself is naturally gluten-free. It contains no flour or wheat-based thickeners. However, the flour tortillas are not gluten-free. If you require a gluten-free option, ask for a side of rice or a plain corn tortilla (available upon request).

Can I order green chili for takeout?

Absolutely. Sam’s No. 3 offers takeout, and the chili holds up well if reheated properly. For best results, reheat gently on the stovetop with a splash of water or broth. Avoid microwaving—it can make the meat rubbery and dull the chile flavor.

Is the green chili vegetarian?

Traditional Sam’s green chili contains meat. There is no vegetarian version on the menu. However, you can order the chile on its own as a side and pair it with beans or rice for a plant-forward meal. Some patrons bring their own tofu to add, but this is not officially supported by the kitchen.

How spicy is “medium heat” at Sam’s?

“Medium heat” is comparable to a mild to moderate jalapeño—noticeable warmth that builds gradually but doesn’t overwhelm. It’s designed to enhance flavor, not burn. Most first-timers find it pleasantly warm, not intimidating.

Can I buy Sam’s green chili to take home?

Sam’s No. 3 does not sell bottled or packaged green chili. The recipe is proprietary and prepared fresh daily. However, they do sell small jars of roasted Hatch chiles (whole or diced) in the front counter case during harvest season. These are excellent for home cooking.

Do they use canned chiles?

No. Sam’s No. 3 roasts fresh Hatch chiles daily. Even in winter, they source frozen, high-quality chiles from New Mexico, never canned. The difference in flavor is significant.

Is there a vegetarian version of the green chili?

Not currently. The traditional recipe relies on pork fat and meat for depth. The kitchen has experimented with mushroom-based versions, but none have been added to the menu.

What’s the best way to store leftover green chili?

Refrigerate in an airtight container for up to four days. Freeze for up to three months. The chili actually improves in flavor after a day or two as the spices meld. Reheat slowly on the stove with a bit of water to restore texture.

Can I request extra chiles or meat?

Yes. Simply say: “Can I get extra pork?” or “More chiles, please?” The kitchen is accommodating, especially during off-peak hours. There may be a small additional charge, but it’s worth it for the added richness.

Why is Sam’s No. 3 so famous for green chili?

Because they’ve stayed true to one recipe for over 75 years, using only fresh, seasonal ingredients and traditional techniques. They don’t chase trends. They perfect a tradition. That consistency, combined with the quality of Hatch chiles and the skill of their staff, makes their green chili a benchmark in Colorado.

Conclusion

Ordering the best green chili at Sam’s No. 3 Denver isn’t about following a checklist—it’s about participating in a living culinary tradition. It’s about understanding the rhythm of the kitchen, respecting the ingredients, and communicating your desires clearly. The chili you receive isn’t just food; it’s a story. The story of New Mexico’s chile harvest. The story of a family-run diner that refused to compromise. The story of a community that gathers around a steaming bowl of smoky, savory perfection.

By following the steps outlined here—choosing the right time, selecting pork, specifying heat, requesting fresh roasting, and customizing with care—you don’t just order a meal. You honor the craft. You become part of the legacy.

Next time you visit Sam’s No. 3, don’t just ask for green chili. Ask for the best version they can make. And when you taste it—slowly, deliberately, with a warm tortilla in hand—you’ll understand why this simple bowl has fed generations, and why it still stands as one of the most revered dishes in the American Southwest.