Summer Sides That Steal the Show

When folks think of chili, they usually picture a cast iron pot bubbling away on a chilly day. But out here on the range, we know better.

Six Gun Chili ain't just for cold weather. With grilling season in full swing, summer cookouts call for bold flavors, easy recipes, and side dishes sturdy enough to stand shoulder-to-shoulder with burgers, ribs, and hot dogs.

That's where these chili-loaded summer sides come riding in.

Our Taco Pasta Salad, Chili Loaded Baked Potatoes, and Cowboy Bean Salad all pack the signature flavor of Six Gun Chili Mixin's into dishes made for backyard barbecues, family gatherings, potlucks, and long evenings around the grill. Better yet, the pasta salad and bean salad can be served cold, making them perfect for those scorching summer days when a steaming bowl of chili isn't exactly calling your name.

The best part? You still get that hearty, trail-tested flavor you've come to expect from Six Gun, just dressed up for summertime.

Six Gun Taco Pasta Salad

Ingredients

- 12 oz rotini pasta
- 1 packet Six Gun Chili Mixin's (just the seasonin') 
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- ½ cup red onion, finely diced
- 1 avocado, diced
- ½ cup ranch dressing
- 2 tbsp lime juice
- ¼ cup chopped cilantro
- Crushed tortilla chips for garnish (optional)

Instructions

1. Cook the pasta according to package directions. Drain, rinse under cold water, and allow to cool completely.

2. In a small bowl, whisk the Six Gun Chili Mixin's with the ranch dressing and lime juice until well combined.

3. In a large bowl, combine the cooled pasta, black beans, corn, tomatoes, cheese, red onion, and cilantro.

4. Pour the dressing mixture over the salad and toss until evenly coated.

5. Gently fold in the avocado just before serving.

6. Refrigerate for at least 30 minutes before serving.

7. Top with crushed tortilla chips for added crunch, if desired.

Six Gun Chili Loaded Baked Potatoes

Ingredients

- 4 large russet potatoes
- Original Six Gun Chili (made according to package directions)
- 1½ cups shredded cheddar cheese
- ½ cup sour cream
- ¼ cup sliced green onions
- 2 tbsp chopped chives
- Jalapeño slices (optional)

Instructions

1. Preheat oven to 425°F.

2. Scrub the potatoes clean and pierce several times with a fork.

3. Place directly on the oven rack and bake for 50–60 minutes, or until fork tender.

4. While the potatoes bake, prepare the Six Gun Chili according to package directions with your choice of ground beef, ground turkey, or just beans.

5. Slice each potato open lengthwise and fluff the interior with a fork.

6. Spoon a generous portion of chili over each potato.

7. Top with shredded cheddar cheese and allow it to melt from the heat of the potato and chili.

8. Finish with a dollop of sour cream, green onions, and chives.

9. Serve immediately.

Six Gun Cowboy Bean Salad

Ingredients

- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1½ cups corn kernels
- 1 red bell pepper, diced
- ½ cup red onion, diced
- ¼ cup chopped cilantro

Dressing

- 1 packet Six Gun Chili Mixin's (just the seasonin')
- ¼ cup olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard

Instructions

1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and Six Gun Chili Mixin's until well combined.

2. In a large bowl, combine the black beans, kidney beans, pinto beans, corn, bell pepper, red onion, and cilantro.

3. Pour the dressing over the bean mixture and toss until evenly coated.

4. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

5. Stir before serving and garnish with additional cilantro if desired.

Tip: This salad actually gets better after a few hours in the refrigerator, making it an ideal make-ahead side dish for cookouts, picnics, and summer gatherings.

So fire up the grill, gather your crew, and give these sides a spot on the table. Fair warning, though—they just might steal the show from the main course.

Happy trails and happy grilling, partners.