3 Ways to Make Six Gun Chili for National Chili Month
Howdy, chili lovers. October ain’t just about pumpkins and falling leaves—it’s National Chili Month, and that means it’s time to grab your dutch oven, round up the fixin’s, and let Six Gun Chili Mixin’s do the heavy lifting.
Each bag of our mix comes with:
A classic spice pouch (rich, hearty chili flavor)
A spicy pepper pouch (toss it all in for a fiery kick, or just a pinch for medium heat)
A masa flour pouch (the cowboy’s trick to thick, rib-sticking chili)
With all that packed inside, you’ve got everything you need to whip up a pot of chili that’ll knock the dust off your boots. And since no two camps cook chili the same way, we rustled up three unique chili recipes you can make with one trusty bag of Six Gun Chili Mixin’s.
1. Classic Campfire Beef Chili
Sometimes you just can’t beat the original. This hearty, no-frills chili is what you’ll want bubbling away on the stove for game day chili, a crisp fall recipe, or a quick easy weeknight dinner.
What you’ll need:
- 2 lbs. ground beef (or swap in ground turkey)
- 1 can diced tomatoes (14.5 oz)
- 2 cans beans of choice (pinto, kidney, or black beans all ride well here)
- 1 bag of Six Gun Chili Mixin’s
How to fix it:
Follow the basic directions on the back of the bag: brown your beef, stir in the spice pouch with tomatoes, beans, and water, then simmer till it’s thick and savory. For medium or hot heat, sprinkle in some of that spicy red pouch. Finish it off with the masa mix for that extra stick-to-your-ribs consistency.
Top with shredded cheddar, sour cream, and a few jalapeño slices if you like it rowdy.
2. Tex-Mex Chicken & Corn Chili
This one’s a little lighter in spirit but big on bold flavor. Perfect for when you want a Tex-Mex twist on chili recipes that feels fresh but still cozy.
What you’ll need:
- 2 lbs. boneless skinless chicken thighs (shredded after cooking)
- 1 can fire-roasted diced tomatoes
- 1 can black beans
- 1 cup corn (fresh, frozen, or canned)
- 1 bag of Six Gun Chili Mixin’s
How to fix it:
Brown the chicken in a dutch oven, then shred it. Add your tomatoes, beans, corn, and classic spice pouch. Simmer till the flavors settle in together. Stir in a little masa slurry at the end to thicken it just right.
Top with avocado slices, tortilla strips, and a squeeze of lime for a chili that’s ready for the rodeo—or at least Tuesday night dinner.
3. White Chicken Chili with a Kick
Now here’s a twist that’ll make folks sit up in their saddles. Using Six Gun Chili Mixin’s as the base, you can wrangle up a white chicken chili recipe that’s creamy, smoky, and warms you up from the inside out.
What you’ll need:
- 2 lbs. chicken breast or thighs, shredded
- 2 cans white beans (like Great Northern or cannellini)
- 1 small can diced green chiles
- 1 cup chicken broth
- 1 bag of Six Gun Chili Mixin’s (use half of the classic spice pouch + the spicy red pouch for balance)
- ½ cup sour cream or cream cheese (stirred in at the end)
How to fix it:
Cook and shred your chicken. Add beans, broth, green chiles, and the spice mix (just half of the classic pouch keeps it lighter in color). Simmer, then finish with sour cream or cream cheese to make it velvety. Add masa if you want it thicker than a saddle blanket.
Top with cilantro, Monterey Jack cheese, and a dash of hot sauce for a bowl that’ll keep you warm on even the chilliest fall nights.
Saddle Up and Dig In
Whether you’re cookin’ up a classic beef chili, a bold Tex-Mex chicken chili, or a creamy white chicken chili, Six Gun Chili Mixin’s is the secret weapon that makes every pot foolproof. It’s the easiest way to rustle up a hearty meal for game day, fall gatherings, or just a weeknight dinner when you want something hearty without all the hassle.
So grab yourself a bag (or six) and let’s celebrate National Chili Month the cowboy way—one simmerin’ pot at a time.
