Category: Pueblo Green Chile Recipes

Chile, Chili, or Chilli

Chile Chili Chilli

We have just over a month to go until the 20th Annual Chile & Frioles Festival! (September 19-21) So after a bit of discussion, we’ve decided to focus on our beloved Pueblo Chile for the next month! (Don’t worry – we’ll still be bringing you local events, but since we are ALL THINGS PUEBLO? We figured we should focus on the all important Pueblo Chile! )

While discussing which of our favorite chile recipes to feature (Like this delicious recipe for Pueblo Green Chile!) we decided that we needed to settle this debate first. Chile, Chili or Chilli? The Official Chile Fest site uses the “Chile” spelling. (Growing up, I always heard that Chile was the pepper, and Chili was the soup!) But I know that everyone I know uses different spellings, so I did a bit of investigating.

Sure, I know it doesn’t mean much in the scheme of things, but I thought it could be a fun way to kick off our Chile Season!

So what exactly are we debating? Capsicum Peppers – specifically Green Chile Peppers, ideally from Pueblo of course!

Before we really start? Let’s rule out Chilly. (Which wasn’t even technically in the running – but let’s throw it out there anyway!) According to my good friend, Miriam-Webster, Chilly is :  noticeably cold, feeling cold or noticeably unfriendly. (No mention of yummy peppers anywhere!)

Chilli is less commonly used, but still in the running. I found several articles and blogs referring to Chilli (with the double L ) being used by the Aztecs as describing a spicy fruit. One of the best blogs I found was this Spicelines post about the same topic, in which she points to Francisco Hernandez de Toledo and his writings. (I read a lot, but I have never ventured to read anything by King Phillip II’s physician!) So in a historical fashion, Chilli is indeed an acceptable spelling.

Chili is probably the most commonly used spelling. Although many foodie blogs, such as Hot Sauce Fever and MJ’s Kitchen, have come to the agreement that Chili is referring to the actual dish. A soup-like meal of meat, vegetables (especially chile’s) and a variety of spices and broth or water.

Chile overwhelmingly around the internet seems to be agreed upon as the proper spelling for the pepper.  (Although Grammarphobia seems to agree that either spelling is acceptable.)

Does it really matter which spelling you use? No, it doesn’t. Either way? Pueblo Chile Peppers are a huge part of our local culture, no way to overlook that! (Fun little fact – according to the Pueblo Chieftain? The Pueblo Chile is slighting hotter than the Jalapeno on the Scoville Scale – Jalapeno — 2,500-5,000 :  Pueblo — 5,000-6,000 : Serrano — 10,000-20,000 )

The area is known for its Pueblo chili, which is a mirasol type of pepper. It means “looking at the sun” in Spanish, Musso says. They are one of the few peppers that grow straight up, as opposed to New Mexico chilies that grow hanging down. –Colorado Springs Gazette 

The Pueblo Slopper

Pueblo Slopper

Recently while brainstorming upcoming posts for All Things Pueblo, we both realized that we were having a lot of fun making Green Chile Recipes for the blog, and it came up that I had never tried a Slopper! (I know, having been in Pueblo for 14 years? This was a bit crazy! I love all things green chile – is it too late to rename this website?? Yet somehow, I’d never tried a Slopper!)  (And if you stick with us for a minute, we’ve got a recipe for the All Things Pueblo Slopper at the bottom of this post!)

A few years back the Slopper (and Gray’s Coors Tavern and Sunset Inn) were featured on the Travel Channel’s Food Wars show! And every year Chile Fest is full of vendors selling their version of the Slopper! (And the Pueblo Chamber of Commerce even made their own video, featuring 25 restaurants locally that serve Sloppers!) So I decided it was finally time to try one! (I went with Gray’s Coors Tavern for my first, and it was DELICIOUS! But there will be more Sloppers in my future, for sure!)

So before I share our recipe with you guys, let’s look at what a Slopper is! (Because I even asked on Facebook where your favorite place to get a Slopper is, and we had a few people ask what they were – so a definition is a must!)

A Slopper at it’s basic? A Cheeseburger smothered in Green Chili, topped with onions and cheese.

But there are so many different versions of this fantastic meal! (Pueblo Pulp has a video with this AMAZING version, using a local BINGO Burger as their beef and Papa Jose’s Green Chili for the ULTIMATE Slopper! Oh My Gosh!! I need to try this one!!) Serious Eats posted a recipe for their version, which also looks AMAZING! (My family is going to get so sick of Sloppers as I try all these recipes!)

In hunting, I even found Best Burger Review, which lists Pueblo among the “Four Cities with Iconic Burgers“!  (Ok, I just think it’s kind of awesome that there’s a website dedicated to nothing but burgers! It’s making me giggle just a little!)

So now it’s time to share our version of the Slopper with you!


The All Things Pueblo Slopper
A delicious version of the Pueblo Favorite!
  • Your Favorite Hamburger Recipe
  • Toasted Hamburger Buns
  • 1/4 Cup Diced Onions
  • Shredded Cheddar Cheese
  • 1 Recipe for All Things Pueblo Green Chili
  • 1 1/2 pounds of diced pork (or hamburger)
  • 6-8 Pueblo roasted green chilies, skin removed, cut into small pieces
  • 1 small yellow onion diced
  • 1/4 cup of vegetable oil
  • 1/4 cup of flour (approx.)
  • 30 ounces of water or chicken broth (your choice)
  • 2 garlic cloves, crushed
  • 1 cup of diced fresh tomatoes or 1 (12 ounce) can of Rotel tomatoes & chilies
  • 1 teaspoon cilantro
  • 1/2 teaspoon salt and pepper
Green Chili
  1. In large skillet brown pork in oil, until the meat is slightly pink.
  2. Add onion and garlic, cook until they become soft. Add flour and stir, browning flour like if you were making gravy.
  3. Add water (or chicken broth) slowing and keep stirring until it’s bubbling.
  4. Add the rest of the ingredients and bring to a boil, then turn heat to low.
  1. Make your favorite Hamburger Recipe (we prefer them grilled!)
  2. Toast your Bun
  3. Set Assembled Hamburger in a bowl (yes, you need a bowl!)
  4. Pour Green Chili over top of Burger
  5. Top with Diced Onions and Shredded Cheddar Cheese

Be sure to try our other Green Chile Recipes too!  Including Pueblo Chile Beer Can Chicken, Green Chile and Cheddar Corn Bread, and Green Chile and Corn Queso Dip!