The Best Beef and Bean Chili Ever

Fall is arriving and Halloween is just around the corner.
October 12, 2016
A treat for us
October 26, 2016
Show all

As promised last week I am including my chili recipe for all of my readers that have ordered my CK (Almost) Famous BBQ Rub.  You don’t need to add any additional spices as the balanced blend of spices and herbs in my rub are a perfect combination of flavors for the best chili you will ever have.  I know that is a strong statement to make but this chili is seriously that good.

This chili recipe can be easily doubled and will wow your friends at your next tailgate or holiday party.  Hope you enjoy it.



CK (Almost) Famous BBQ Rub  – Beef Chili and Beans


Makes 6 servings


1 tablespoon olive oil

Large red onions, chopped

4-6 garlic cloves, chopped

1-2 Jalapenos – seeded and diced

1 ½ pounds ground beef (15% fat)

1/4 cup CK (Almost) Famous BBQ Rub 

1 15 ounce can fire roasted diced tomatoes in juice

1 15 1/4-ounce can kidney beans, drained and rinsed

1 15 1/4-ounce can pinto beans, drained and rinsed

1 14-ounce low salt can beef stock or broth

1 Tablespoon Corn Meal or Masa Harina (optional)

Sour cream

Grated cheddar cheese

Chopped green onions

Chopped fresh cilantro – Many people probably don’t think about using this but it adds a whole new level of flavor to the chili.



Heat oil in heavy large pot over medium-high heat.  Add onions; sauté until light brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with the back of a fork, about 5 minutes. Add CK (Almost) Famous BBQ Rub then mix in tomatoes with juices, beans, and broth; bring to boil.

If you want a thicker chili add the corn meal or masa harina at this point then reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes or even better yet put it in a crock pot on low for several hours.

Top with your favorite condiments.



Spicy Stuffed Bell Peppers

My wife has been making these awesome spicy stuffed bell peppers using Rotelle Brand tomatoes and green chilies for years and is a real family favorite.  It is one of our go to meals when we are tired and want to make something quickly that tastes so good.  I was able to prep everything for her and then she assembled it for the oven



6 large green peppers

1 1/2 lbs. lean ground beef

1 red onion, chopped

1 10 oz. can Rotelle brand tomatoes and green chilies

1 15 oz. can tomato sauce

1 tsp. granulated garlic powder

1 tsp. granulated onion powder

1 tsp. kosher salt

2 cups cooked brown basmati rice



Cook the rice per package directions.

Pre-heat the oven to 350 dg. F.

While the rice is cooking cut tops from green peppers; discard seeds and membranes.

Chop enough of the tops to make 1/4 cup, set aside.

Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.

In a skillet cook ground beef, onion and the 1/4 cup chopped pepper with the granulated garlic powder, granulated onion powder, pepper and salt till meat is browned and vegetables are tender. Drain off any excess fat.

Add the can of Rotelle tomatoes, the tomato sauce, the cooked rice and simmer for 5 minutes and then stuff the peppers with the meat mixture.

Bake, covered in a 350 degree oven for 30 minutes.



Kids’ Corner

This week in Kids’ Corner you will find two amazing recipes…. Glazed Beef Skewers with Ginger Slaw and Chocolate-Granola Apple Wedges.  Go to and click on Kids’ Corner for the recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *