Howdy Ya'll

What’s In Your Bowl?

If you’re reading this, there’s a good chance you’ve already got a packet of Wild Bull Chili on the counter, or at least a pot simmering on the stove.

And that’s exactly where this chili comes to life.

Here’s the thing we believe wholeheartedly at Gilley’s:

There is no “right” way to make chili.

There’s your way.

Chili Is Personal.  Always Has Been

Ask ten people how chili should be made and you’ll get ten different answers.  Beans or no beans. Thick or soupy. Mild, spicy, or make-you-sweat hot.

That’s not a flaw, that’s the beauty of it.

Wild Bull Chili was created to be a base, not a rulebook. It’s bold, layered, and flexible enough to bend to your taste, your pantry, and your traditions.

Ways to Make It Your Own

Here are just a few ways folks like to build their bowl, and every single one of them is fair game:

 Meat Choices

• Classic ground beef

• Chuck roast or stew meat

• Venison, bison, or elk

• Ground turkey or ground pork

• Or even a meat-free version if that’s your style
  
  

 Heat Level

• Keep it as-is for a balanced kick
  
  

• For an extra kick, add in cayenne pepper

• Add fresh jalapeños

• Finish with crushed red pepper or hot sauce if you like it wild
  
  

 Beans or No Beans

• Pinto, kidney, black, or chili beans
  
  

• Or skip them entirely — nobody’s judging here
  
  

 Texture Tweaks

• Thicker with less liquid
  
  

• Soupier with extra broth or tomatoes
  
  

• Somewhere in between (the sweet spot for most of us)
  
  

Toppings Tell the Story

Sometimes the toppings say more than the recipe:

• Shredded cheese
  
  

• Diced onions
  
  

• Sour cream
  
  

• Crackers or cornbread
  
  
  

Your bowl should look like you made it — because you did.

The Only Rule We Stand By

If it tastes good to you, you did it right.

Wild Bull Chili isn’t about winning competitions or following strict traditions. It’s about gathering around the table, cooking something honest, and making it your own.

So go ahead; experiment, adjust, and don’t overthink it.

We’d love to hear how you make yours.

One Last Thing…

If you end up with a bowl you’re proud of, tag us or share it. Chili stories are meant to be told — preferably with a cold beer nearby and good company around the table.

Thanks for cooking with us.

Jeffrey