Chili Beyond the Bowl: Chili Between Buns

Out here, we don’t believe chili belongs fenced in by the edges of a bowl.

Sure, a good, slow-simmered pot of Six Gun Chili can stand tall on its own—but come spring and summer, when the days stretch long and the air smells like charcoal and open flame, it’s time to let that chili roam free.

Welcome to the first installment of Chili Beyond the Bowl, where we take that bold, trail-tested flavor and saddle it up for new territory. Today’s mission? Between the buns.

We’re talking messy hands, stacked layers, and flavor that hits like a six-shot volley.

1. The Chili Slider Trio (For When One Just Ain’t Enough)

Sliders are the campfire currency of a good gathering—easy to pass, hard to resist, and gone faster than a dust storm on the plains.

This time, we’re ditching the patties and leaning into something a little messier—a sloppy joe-style chili slider that’s rich, saucy, and built for big flavor.

Start with soft, toasted slider buns and pile on:

- A hearty scoop of Six Gun Chili (thick and meaty is the name of the game)
- Melted cheddar or pepper jack
- Crispy fried onions for crunch
- A touch of tang—pickles or a quick slaw to cut through the richness

Want to mix things up? Try a few variations:

- The Classic Sloppy Rider: Chili, cheddar, crispy onions, dill pickles
- The Sweet Heat: Chili, pepper jack, fried onions, a drizzle of hot honey
- The Ranch Hand: Chili, cheddar, slaw, and a swipe of BBQ sauce

Serve ‘em up in a row and let folks choose their own adventure.

2. The Six Gun Chili Burger (Big, Bold, No Apologies)

This one doesn’t whisper—it announces itself.

Take a thick, juicy burger hot off the grill and crown it with:

- A ladle of rich Six Gun Chili
- Melted cheese (American for nostalgia, cheddar for bite)
- Crispy bacon if you’re feeling reckless
- A toasted bun sturdy enough to hold the line

Optional—but highly recommended:

- A swipe of chipotle mayo or mustard
- Fried onions or jalapeños for a little kick

This is the kind of burger that requires a stack of napkins and a willingness to get your hands dirty. Worth it every time.

3. The Open-Range Chili Melt (A Fork-and-Knife Situation)

Not every sandwich has to behave itself.

For those evenings when you’ve got time to sit a spell, build an open-faced chili melt:

- Thick-cut sourdough or Texas toast, grilled golden
- A base layer of sliced roast beef or turkey
- A hearty pour of Six Gun Chili
- Blanket it with cheese and broil until bubbling
- Top it off with green onions or a dollop of sour cream 

It’s part sandwich, part comfort food, and all kinds of satisfying.

Final Word from the Trail

Chili doesn’t have to stay put. Not when there’s grilling to be done, friends to feed, and long evenings ahead.

So crack open that pot of Six Gun Chili, grab your favorite bread, and start building something bold. Whether it’s stacked high on a burger or tucked into a slider, chili’s got more range than most folks give it credit for.

And this is just the beginning.

Next stop on Chili Beyond the Bowl? We might take things to the skillet… or maybe the campfire.

Either way, you’ll want to come hungry.