You ever walk into a place and just know the food is going to ruin your diet in the best way possible? That’s the vibe at Heart and Soul Grill in Pueblo. Honestly, if you aren’t from Southern Colorado, the word "slopper" probably sounds like something you’d feed to livestock. Or maybe a messy kitchen accident. But here? It’s a religion.
Basically, a Pueblo Heart and Soul Grill slopper is a cheeseburger that gave up on being a sandwich and decided to become a soup. It’s an open-faced burger—or sometimes a closed one, depending on how brave the chef is feeling—drowned in a sea of pork green chili. You don't pick this up. If you try to use your hands, you’re going to end up wearing half a pound of spicy gravy.
Grab a fork. You’re gonna need it.
The Messy Reality of the Pueblo Slopper
Most people think a burger is just meat and bread. Wrong. In Pueblo, the bread is just a structural casualty. At Heart and Soul Grill, they take this local icon and treat it with a bit of "soul," which usually means the green chili has that deep, slow-simmered flavor that only comes from a kitchen that isn't rushing things.
The "Heart and Soul" version often hits the table looking like a delicious disaster. It’s a thick beef patty, melted cheese (usually a cheddar or Jack blend), and then the star of the show: the Pueblo Green Chili.
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Why the Chili Matters
You can’t just use any chili. If it’s from a can, don’t even bother. Real Pueblo green chili is made with Mirasol peppers—the kind that grow right there in the Arkansas River Valley. They’re meaty. They’ve got a creeping heat that doesn't punch you in the face immediately but definitely says hello after three bites.
- The Pork: Heart and Soul doesn't skimp. You'll find actual chunks of tender pork shoulder floating in the sauce.
- The Consistency: It’s thick enough to coat the back of a spoon but loose enough to soak into the bun.
- The Toppings: Raw onions are non-negotiable for the crunch. Some people add oyster crackers. Yes, crackers on a burger. Don't knock it until you've tried it.
The Secret "Heart and Soul" Factor
I’ve talked to locals who swear by the "Red and Green" move. It’s called Christmas style. You get half the burger covered in red chili and the other half in green. Heart and Soul Grill is one of those spots where the "Red" actually holds its own. It’s earthy, a bit smoky, and provides a nice contrast to the bright, acidic heat of the green.
There’s a misconception that sloppers are just "stupid food" for the sake of being big. But it’s actually about the fusion. Pueblo has this weird, beautiful history where Italian and Mexican cultures slammed together. That’s why you’ll see "Sicilian Sloppers" in town with Italian sausage, though Heart and Soul sticks closer to the classic burger roots.
It’s comfort food. Plain and simple.
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How to Eat It Without Looking Like a Amateur
If it's your first time at Heart and Soul Grill, there's a specific rhythm to it.
- The Soak: Let it sit for about sixty seconds. You want that bottom bun to absorb the chili until it’s basically the texture of a savory pudding.
- The Fry Factor: Most people order fries on the side. Pro tip: dump them directly into the chili. Now you have chili cheese fries and a slopper in one bowl.
- The Beverage: You need something cold. A Coors Banquet is the traditional choice, but a big glass of iced tea works if you're pretending to be healthy.
Why Heart and Soul Grill Stands Out
Pueblo is a competitive town for this dish. You’ve got the heavy hitters like Gray’s Coors Tavern (the supposed birthplace) and the Sunset Inn. So, where does Heart and Soul fit in?
They recently cracked the Top 10 Slopper Stops in the city’s official rankings. That’s a big deal. In a town where everyone’s grandma has a secret chili recipe, making the leaderboard means you aren't playing around. Their burger has a distinct garlic-heavy seasoning that cuts through the fat of the pork. It feels... well, homemade.
The Menu Nuance
It's not just about the slopper, though that's why you're here. They do a "Police Patty Plate" and some seriously heavy-duty burritos. But the slopper is the litmus test. If a Pueblo joint can’t nail the slopper, they won’t last through the winter. Heart and Soul has stayed because they treat the chili as a main event, not a condiment.
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Common Misconceptions
- "It's just a Sloppy Joe." No. Just no. If you say this out loud in Pueblo, the locals might actually escort you to the city limits. A Sloppy Joe is ground beef in a sweet tomato sauce. A slopper is a steak-quality patty drowned in a spicy, savory pork stew.
- "It's too spicy." Usually, no. Pueblo chiles are about flavor first. It’s a warm glow, not a ghost pepper burn.
- "The bun gets too soggy." That’s the point. It’s supposed to be a mess. Embrace the mush.
Actionable Tips for Your Visit
If you're planning to hunt down a Pueblo Heart and Soul Grill slopper, here is how to make the most of it:
- Check the Hours: Small-town grills can have "relaxed" hours. Call ahead or check their social media if you’re driving from out of town.
- Go for the "Soul" Fries: Ask if they can do the fries extra crispy so they survive the chili soak a little longer.
- Wear Dark Colors: Seriously. One splash of green chili on a white t-shirt and that shirt belongs to the kitchen now.
- Save Room: These portions are massive. Unless you’re a professional eater, you probably won't need an appetizer.
If you’re ever passing through Southern Colorado on I-25, don’t just hit a drive-thru. Get off the highway, find Heart and Soul, and order the slopper. It’s the only way to truly understand what Pueblo tastes like.
Next time you're looking for a local gem, try asking for the "mom's red chili" version—it's a sleeper hit that many tourists miss.