Don't Be Haunted by Bad Chili: Common Chili Mistakes Even the Most Experienced Cowboys Make

There are plenty of things worth being scared of come October: things that go bump in the night, mysterious noises coming from the attic, and realizing you forgot to buy candy five minutes before trick-or-treaters show up.

But around here, there's one fright that's downright unforgivable:

A bad pot of chili.

Even the most experienced cowboys can fall victim to a chili mishap or two. Maybe it's too thin. Maybe it's lacking flavor. Maybe you rushed the whole operation and ended up with a pot that tastes like a handful of ingredients that just happened to meet in the same Dutch oven.

Lucky for you, Ol' Hired Hand has rounded up a few of the most common chili mistakes—and how to keep them from haunting your next batch.

1. Not Browning Your Meat

Let's start with the basics. If you're tossing raw ground beef straight into the pot with everything else, you're missing a chance to build some serious flavor.

Browning your meat first helps develop those rich, savory flavors that give chili its hearty, satisfying taste. It's a small step, but it can make a big difference in the finished pot.

And don't be afraid to let that beef get a little color. You're looking for those browned bits on the bottom of the pot—that's good stuff. Once you add your other ingredients, those flavorful bits get worked right back into the chili.

The fix? Build a flavorful foundation.

Brown your meat first, then add your other ingredients and let Six Gun Chili Mixin's take care of the seasoning. You get the flavor-building benefits of properly browned meat without having to complicate the rest of the recipe.

2. Overcomplicating Your Seasoning

Ever find yourself standing in front of the spice cabinet wondering how much chili powder is enough? Then comes the cumin. Some paprika. Garlic powder. Onion powder. Oregano. Cayenne. Maybe a little more chili powder for good measure...

Before you know it, you've got enough spices on the counter to summon a whole coven.

One of the easiest ways to throw off a pot of chili is by trying to build your seasoning from scratch without knowing exactly how all those flavors will work together. Too much of one spice can overpower everything else, while too little can leave your chili tasting flat.

The fix? Don't make seasoning harder than it needs to be.

Six Gun Chili Mixin's combines the spices and seasonings you need for a flavorful pot of chili in one convenient mix. Instead of measuring a dozen different ingredients and hoping you got the balance right, just grab a bag of Six Gun and get cooking.

It's one less thing to worry about—and one less opportunity for a chili curse.

3. Adding Too Much Liquid

Nobody wants a bowl of chili that looks like it needs a life raft.

Adding too much water, broth, tomato sauce, or undrained canned ingredients can leave you with a thin, watery pot and diluted flavor. And once you've added too much liquid, you're left waiting for it to cook down—or trying to figure out how to thicken things back up.

Luckily, Six Gun Chili Mixin's makes this one easy.

The fix? Add exactly what you need—and nothing you don't.

When you're ready to add your Six Gun Chili Mixin's, simply mix the seasoning packet with one cup of water before adding it to the pot. That's the perfect amount of liquid to help distribute the seasoning throughout your chili without watering it down.

And when you're adding canned ingredients like beans or corn, drain them first. There's no need to add all that extra liquid from the can when you've already got the right amount of water going in with your Six Gun seasoning.

It's a simple step that keeps your chili hearty, flavorful, and just the right consistency.

The Ultimate Mistake? Making Chili Without Six Gun Chili Mixin's.

Now, Ol' Hired Hand can forgive a few chili mishaps. Even the best cowboys have an off day.

But there's one mistake that's downright haunting:

Making your chili without Six Gun Chili Mixin's.

Born in San Angelo, Texas, Six Gun Chili Mixin's has been bringing bold, hearty chili flavor to the pot since 1978. Our family recipe was created to make a great pot of chili simple, approachable, and full of flavor—without requiring a spice cabinet full of ingredients or hours of guesswork.

Just brown your meat, add your ingredients, mix your Six Gun seasoning with one cup of water, and let it all come together. In about 30 minutes, you've got a hearty pot of chili ready for the table.

And while we're all for letting a pot of chili get even better as the flavors mingle and settle in, you don't have to wait all day to get a satisfying bowl on the table.

So this Halloween, don't let the ghosts of bad chili past come knocking.

Brown your meat. Keep your seasoning simple. Watch your liquid. And whatever you do, don't get haunted by a pot of chili made without Six Gun Chili Mixin's.

Born in Texas. Raised on Tradition. Made for a mighty good bowl of chili.