Tex Mex Chili is a must.
I didn't love Sam's No. 3 the first time I visited nearly eighteen years ago. Or the second time. Or even the third. It was a favorite of my then-partner's family, though, so I kept tagging along, eating my way around the sixteen-page menu filled with more than a hundred items and becoming familiar with the waitstaff at the Aurora location, many of whom had been working there since that location opened in 1998, seven decades after the chain got its start in downtown Denver.
In 1998, the current Sam's ownership group took shape, bringing together Spero and his sons Sam, Patrick and Alex, who opened Sam's No. 3 on Havana Street in Aurora that year. In 2003, they returned Sam's No. 3 to downtown, at a Curtis Street location across the street from where the original had opened seventy years earlier. A third Sam's debuted in Glendale in 2013.
The recipe for the red chili, which is made with ground beef, is the same one that's been used since the original Sam's opened."My dad developed that recipe," Spero notes. For decades, red chili was the only chili at Sam's."In the old days, we served 500 to 550 bowls a day, besides putting it on hamburgers and hot dogs and other things," he adds.
The most filling red chili dish, though , is the Trailblazer Works. Once called the Ram, it's a huge plate of home fries covered in chili, cheese and onions, topped with two eggs any way you like them and a side of toast for just over $10.
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