How to Win a Chili Cookoff: The Six Gun Way
How the West Was Won: One Bowl of Chili at a Time
There’s a saying out on the range: “Ain’t much a good chili can’t fix.”
Turns out, that might just be true.
A few weeks back, one of our loyal Six Gun Chili fans packed up her dutch oven, gathered her crew, and headed out to a good old-fashioned chuck wagon chili contest deep in the heart of Texas. She cooked up a pot using our Six Gun Original Chili Mixin’s and the Chuck Wagon Chili Recipe below and, when the dust settled and the judges laid down their spoons, she walked away with second place!
Now, we don’t take all the credit (that goes to her steady hand and simmer), but we like to think our blend helped bring the flavor home. After all, Six Gun was made for folks who believe in doing things right — cooking, sharing stories, and gathering around a pot of something hearty enough to feed both belly and soul.
Your Ticket to a Winning Pot
Whether you’re cooking for a crowd, gearing up for a chili showdown, or just looking to fill your kitchen with the smell of the open range, this recipe is pure gold. Rich, beefy, and layered with that signature Six Gun spice that’s won hearts from campfires to county fairs, it’s proof that when you start with good ingredients (and a little bit of cowboy grit) you’re bound to make something special.
So grab your cast iron, roll up your sleeves, and let this chili do the talking.
Chuck Wagon Chili Recipe
Ingredients
- 2 lb beef shank, bone-in, cut into large chunks
- 1.5 lb beef chuck, cut into 1 ½ – 2” cubes
- Salt + black pepper
- 2–3 tbsp neutral oil
- 1 large yellow onion, diced
- 4–5 garlic cloves, minced
- 1 jalapeño, seeded & minced (optional for heat)
- 1 packet Six Gun Original Chili Mixin’s
- 1 tbsp tomato paste
- 3 cups beef bone broth
- 1 cup water
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1 tsp honey or molasses
Optional Toppings
Sour cream, cilantro, diced red onion, shredded cheddar cheese
Instructions
Pat beef dry and season with salt and pepper.
Sear shank and chuck in batches in hot oil until browned. Remove and set aside.
Sauté onion until translucent. Add garlic and jalapeño (if using); cook until soft.
Stir in tomato paste, then add the large packet of Six Gun Original Chili Mixin’s. Toast until fragrant.
Deglaze with broth and water, scraping up the brown bits on the bottom.
Return beef to the pot. Add the small red pepper pouch and adjust heat to taste.
Stir in Worcestershire sauce, vinegar, and molasses. Simmer low and slow, partially covered, for at least 3 hours.
Skim fat as it cooks; add water if needed.
Remove shank bones, strip meat, and return it to the pot.
For thicker chili, mix the masa packet with warm water and stir in until you reach your desired thickness.
To Serve:
Layer in order — shredded cheddar, sour cream, cilantro, and top with diced red onion.
Saddle Up and Share the Flavor
From backyard cookouts to county cook-offs, there’s nothing like a pot of chili to bring folks together. Six Gun Chili gives you the tools to make something worth braggin’ about — rich in flavor, full of heart, and made for sharing.
So next time you’re stirring up a batch, remember: you’re not just making chili — you’re making memories, one bowl at a time.
