La Loma Green Chili Recipe

When you think of green chili in Denver, you think of the La Loma Green Chili Recipe. This recipe represents the city’s beloved dish. People enjoy it on breakfast burritos and smothered enchiladas.

This dish, often called Colorado’s green chilli, is known for its rich flavour and warmth. It has a mild spice that many people enjoy, making it a popular choice.

Denver has a popular Mexican food scene that many people enjoy. The cozy atmosphere makes it a favourite. In this writing, I will show you how to create an authentic, restaurant-style dish in your own kitchen.

Why La Loma Green Chili Defines Denver’s Food Culture

La Loma restaurant has been serving Denver for many years. Its green chilli became a standard well before “Denver-style” was even a term.

This restaurant has helped shape what Denver-style green chili is, and locals often compare other bowls they try to La Loma’s version. The chili is known for its rich, thick consistency.

If you visit today, you’ll find the same chili that many people have loved for years. This kind of consistency brings back memories, and for many Coloradans, La Loma’s green chilli feels like home.

It has set the standard for what good Colorado green chilli should be: hearty, satisfying, and just spicy enough to make you want another bite.

How La Loma Green Chili Differs from Other Colorado Green Chilis

La Loma’s chili is thick and has a mild heat that won’t burn your mouth. It doesn’t have tomatoes, and it has a strong beef flavor. They thicken it with flour instead of other methods.

Compared to New Mexico green chile, which is thinner and focuses on the chiles, La Loma is richer and heavier. In contrast to Pueblo green chilli, which often has a sharp heat, La Loma is warm and balanced.

Some places in Colorado serve saucier chilli, but La Loma keeps it chunky and stew-like, focusing on deep flavours.

What La Loma Green Chili Tastes Like

The first thing you notice is the smell of roasted chiles, browned beef, and a bit of garlic. The texture is thick and smooth, almost like a savoury gravy.

The Chile flavour is prominent, with a slight smokiness and a mild heat that builds gradually. The richness of the beef gives it a meaty foundation that balances everything.

The spice level is gentle, keeping things interesting without overwhelming the other flavors. It feels comforting and savory, with a warmth that stays without being too spicy.

How Close This Recipe Is to the Original

The recipe I’m providing is a true copycat. I’ve worked to reflect La Loma’s famous pot as closely as possible. Is it exact? A restaurant’s decades-old recipe is tough to copy perfectly.

But this version, with home-friendly steps and easy-to-find items, gets you 95% of the way there with standard home kitchen tools.

The flavours and texture are spot-on. It works because it respects the original’s simple, powerful formula.

Key Ingredients You’ll Need for La Loma Green Chili Recipe

1.5 lbs. diced beef stew meat: Cut into three-quarter-inch cubes with visible fat.

¼ cup olive oil: Use this for browning the beef. Vegetable oil or canola oil can also work.

½ cup diced white onion: This adds aroma. You can use yellow or sweet onion for a milder taste.

½ cup all-purpose flour: This helps thicken the chili to a gravy-like consistency.

4 to 6 cups chicken stock: This is the base liquid. Use more for a thinner chili and less for a thicker one. Low-sodium chicken broth is a good alternative.

1 to 1.5 cups roasted and diced green chilis: Use Hatch or Pueblo chilis if possible. Fresh-roasted chilis have the best flavor. Two 4-ounce cans of mild diced green chilis are a good substitute if fresh ones aren’t available. Use hot Hatch chilis or a mix of mild and hot for more spice.

1 teaspoon salt: Adjust to taste as the chili cooks.

½ teaspoon black pepper: Adjust to taste as the chili cooks.

2 cloves garlic: Mince or grate fresh garlic. If you can’t get fresh, use ½ teaspoon garlic powder.

¼ to ½ teaspoon chipotle seasoning: This is optional. It adds heat and smokiness. You can also use Chipotle chili powder.

1 to 2 cups diced tomatoes: This is optional. Traditional La Loma does not use tomatoes, but they add sweetness and acidity. You can use fresh or canned diced tomatoes. Fire-roasted canned tomatoes give extra flavor. Stir in during the last few minutes of cooking.

Recommended Kitchen Tools

1. A heavy skillet or Dutch oven for even cooking
2. A wooden spoon or spatula to easily scrape up bits from the bottom
3. A sharp knife to cut the meat neatly
4. Measuring cups and spoons to get the right amount.
5. A ladle for serving the thick chili

How to Make La Loma Green Chili Step by Step

1. Brown the Beef: Heat a skillet on medium and add oil. When the oil is hot, add the Beef cubes. Let them cook without moving them too much. You want them to develop a deep brown crust on both sides. This browning adds flavor.

2. Cook the Onions: After the beef is browned, add onions to the pan. Stir them and let them cook until they are soft and clear. They will soak up the Beef flavor.

3. Build the Roux: Sprinkle flour over the beef and onions. Stir it constantly to coat everything. Keep cooking the flour for a few minutes until it smells toasted and sticks a bit. This roux gives the chili its thick texture.

4. Deglaze with Stock: Pour in chicken stock, then immediately scrape the bottom of the pan with a wooden spoon to get the flavorful brown bits off the bottom. Stir until the liquid is smooth and mixed well.

5. Add the Chiles and Simmer: Stir in green chilis, garlic, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for 20 to 30 minutes, stirring occasionally. The chili will thicken as the flour cooks and the beef releases its juices.

6. Optional Tomato Addition: If you want a slightly sweeter, thicker chili, add ½ to 1 cup diced tomatoes in the last 5 minutes of cooking. Stir them in and let everything simmer until it reaches your desired thickness.

5 Mistakes That Ruin the Final Result

1. Brown the beef: This step adds a lot of flavor. If you skip it, your chili may taste bland.
2. Add stock gradually: Pour it in slowly while stirring to prevent lumps in the roux. If you add it all at once, you’ll get a clumpy mess.
3. Don’t overcook the flour: Cook it until it smells nutty. If it turns dark brown or smells burnt, throw it away and start over. Burnt flour can ruin your chili.
4. Use only a few spices: This isn’t Texas chili. Stick to simple seasonings like salt, pepper, garlic, and a little cumin. Let the Beef and chilis shine.
5. Stir while simmering: Your thick chili can stick to the bottom of the pan and burn if you don’t stir it. Mix it every few minutes to prevent scorching.

Should Green Chiles Be Roasted First?

Roasting green chilis is essential because it enhances their smoky flavor and makes them easier to peel. If you have fresh chilis, roast them over an open flame or under a broiler until the skin is blistered and charred.

Then, place them in a sealed bag to steam for a few minutes, and finally peel and dice them. If you’re using canned green chiles, you can add them directly to your dish since they are already roasted.

Slow Cooker and Instant Pot Adaptations

For slow cooker:

First, brown the beef and make the roux in a skillet. Then, transfer everything to the slow cooker along with the stock and chiles. Cook on low for 6-8 hours or on high for 3-4 hours.

The slow cooking tenderizes the beef, while the roux helps keep the chilli thick.

For Instant Pot:

Brown the beef in the pot using the sauté setting. Then, make the roux in the same pot. Add the stock, chiles, and spices. Pressure cook on high for 25-30 minutes and let it release naturally.

Pressure cooking breaks down the collagen, and the roux gives the chilli a gravy-like consistency. If the chilli is too thin, use the sauté function again to thicken it.

Adjusting Heat Without Losing Balance

If you’re concerned the chilli will be too spicy, start with mild green chiles and taste as you go. You can add more heat later with a bit of cayenne or hot sauce, but you can’t take it out once it’s added.

The mildest green chilis that still provide good flavor are Anaheim or mild Hatch chilis. They offer an earthy taste without much heat. If you want more spice, try hot Hatch or Pueblo chilis, or use chipotle seasoning for a smoky flavor.

You can balance the heat with extra garlic or a squeeze of lime at the end to round out the flavour without making it too intense.

Gluten-Free, Low-Carb, and Keto Adjustments

Traditional La Loma green chili contains gluten because it uses all-purpose flour in the roux. To make it gluten-free, you can replace the flour with a gluten-free flour blend or a cornstarch slurry, though the texture will change a bit.

For a keto or low-carb version, skip the flour altogether and thicken the chili by cooking it longer or by using xanthan gum. These changes will affect the traditional texture, but they will keep the dish low-carb while maintaining most of the flavor.

Common Variations And Which Ones Break Tradition

The restaurant’s original recipe does not include tomatoes. If you want a sweeter, thicker chili, you can add diced tomatoes near the end of cooking. Remember, this is a variation, not the classic recipe.

If you prefer chicken, you can use boneless chicken thighs instead and follow the same steps. Chicken thighs are tender and milder, but they won’t be as rich.

For more heat, use hot Hatch chilis or add a diced jalapeño while the dish simmers. You can also stir in a tablespoon of hot sauce or a pinch of cayenne.

Some families like to add a little cumin or oregano, but the main ingredients should stay the same.

Storing, Freezing, and Reheating Instruction

La Loma green chili stores well. In the refrigerator, it lasts 4-5 days in an airtight container. The flavors improve over a day, so leftovers taste great.

To freeze the chilli, let it cool completely, then put it in freezer-safe containers or bags. It will stay suitable for up to 3 months.

When you’re ready to eat it, thaw it in the fridge overnight and warm it gently on the stove, stirring occasionally. You can also reheat it in the microwave in short intervals, stirring in between.

Best Ways to Serve This Chili

La Loma green chili is very versatile. You can serve it over breakfast burritos or scrambled eggs for a classic Denver breakfast.

It works great over burritos or tacos. You can also pour it over fries for a hearty, messy comfort-food dish. Use it as a topping for rice bowls, nachos, or grilled chicken.

It can even be enjoyed on its own with warm tortillas and a dollop of sour cream. Its rich, savory flavor makes it an ideal choice for adding richness to any meal.

This La Loma Green Chili Recipe is easy for home cooks and focuses on specific techniques. Try it out, taste it, adjust the heat to your preference, and enjoy making this local favorite.