Weekly Recipes

Sam’s No 3 Kickin Green Chili (our version)



When I made this I actually used 2 cups of mild green chiles and 1 cup hot – nice level of heat! I also substituted chicken broth for water, a suggestion made by many Food Network readers.

This is a perfect recipe for that upcoming Super Bowl party!

Note: This is unusually high-fat with 3 sticks of butter. For a lower-fat version, cut both butter and flour to 1 stick butter and 1/3 cup flour. It makes surprisingly little difference.  Also check out the lighter version by Iowa Girl Eats here.

Sam's No 3 Kickin Green Chili (our version)
Prep time
Cook time
Total time
This is the famous original Sam's no 3 Kickin Green Chili modified slightly to simplify and improve results. You can find the original recipe on Food Network at http://www.foodnetwork.com/recipes/sams-no3-kickin-green-chili-recipe.html. In the original recipe, you roast and peel Anaheim chiles - a real pain and a ton of work. With this version, you substitute authentic Hatch chiles (much more flavorful!) conveniently peeled, seeded, and diced for you by Select New Mexico.
Recipe type: Green Chili
Serves: 20
  • 1 24-oz bag Mild Select New Mexico Green Chiles or 5 (4½-ounce) cans green chiles
  • 3 sticks (12 ounces) butter
  • 3 pounds pork, cut into ½-inch cubes
  • 2 large white onions, cut into ½-inch dice
  • 1 tbsp plus 1 teaspoon salt
  • 1¾ tsp ground black pepper
  • 1¾ tbsp ground dry mustard powder
  • 2 tsp dried oregano
  • 2 tsp granulated garlic
  • 6 large tomatoes, cut into ½-inch dice
  • 2 (14½-ounce) cans diced tomatoes or 3 (10 oz) cans Rotel original diced tomatoes and green chiles
  • 4 15-oz cans chicken broth
  • 3 fresh jalapenos, diced, optional for added heat
  • 1 cup flour
  1. Heat 1 tbsp of the butter in a large pot and add the cubed pork. Cook about 15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using.
  2. Stir occasionally.
  3. After 5 minutes, add 2 cans chicken broth. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
  4. In separate pan, melt the rest of the butter and whisk in the flour, stirring until creamy. Gradually add the remaining 2 cans chicken broth, stirring constantly to maintain smooth consistency.
  5. Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
  6. Let stand 5 minutes and serve in a bowl or use it to smother a burrito or whatever you want to smother!
  7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  8. Read more at: http://www.foodnetwork.com/recipes/sams-no3-kickin-green-chili-recipe.html


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