Boone's Recipes

Warning: These bold, mouthwatering flavors may cause phones to be ignored and plates to be refilled.
Finger-lickin’ goodness guaranteed.

These beans have won more cook-offs across Texas than we can count, regularly placing 1st, 2nd, and 3rd—and Boone’s Texas Shake has been part of every win. What started as a competition recipe quickly became a family favorite, and once you try them, you’ll understand why.

I prefer casserole pinto beans—they’re cleaner, have fewer rocks, and don’t require as long of a soak (though soaking is always your choice).

 Pitmaster Tips

  • Chicken stock adds salt—adjust seasoning accordingly.
  • Want to take these beans to the next level? Experiment with a little Bubba’s Texas Rub. It’s a game changer.

Boone's Award-Winning Pinto Beans

🛒 Ingredients

  • 2 lb bag pinto beans
  • 1 onion, sliced or diced
  • 1 large jalapeño, chopped or diced
  • 4–5 smoked pork hocks, diced
  • ¼ cup Boone’s Texas Shake (or to taste)
  • 1 can Rotel (optional)
  • 3 quarts water
  • 32 oz chicken stock (optional – adds salt)
  • 2 Tbsp fresh minced garlic (optional)

🔥 Instructions

  1. Fill a large pot or Dutch oven (with lid) with 3 quarts of water and heat over medium-high.
  2. Add pinto beans and bring to a boil. Boil for 30–45 minutes, adding water or chicken stock as needed to keep beans covered.
  3. Reduce heat to medium-low. Add onion, jalapeño, smoked pork hocks, garlic, Boone’s Texas Shake, and Rotel (if using).
  4. Cover and simmer until beans are tender, rich, and flavorful, stirring occasionally.
  5. Taste and adjust seasoning as needed.
Once you make these beans, you’ll never go back. Family and friends will ask for the recipe—and don’t be surprised when you start getting rave reviews just like we do at the cook-offs.

BBQ Bacon Wrapped Meatloaf

This recipe is dangerously delicious! If you try it, drop a comment—I promise you’ll want to brag about it. I love cooking this dish almost as much as I love eating it.

🛒 Ingredients

  • 3 lbs. hamburger
  • ¼ cup Worcestershire
  • 3 tbsp. Boone’s Shake
  • 3 tbsp. Bubba’s Rub
  • 4 tbsp. Minced onion
  • 2 tbsp. Minced garlic
  • 1 (10 oz.) can Rotel
  • 4 eggs
  • ½ sleeve crackers
  • ½ cup Boone’s BBQ sauce
  • 1 (7 oz.) can diced green chilies
  • 1 lb. bacon

🔥 Instructions

Mix all ingredients in a large bowl. Form into a loaf, then lay bacon strips over the top—both vertically and horizontally—to create a tic-tac-toe pattern. Wrap the entire loaf in aluminum foil and place it on the pit.

About 20 minutes before it’s ready to eat, baste the top with Boone’s BBQ Sauce and let it caramelize. The result? Seriously tasty.

It feeds five with leftovers (if you’re lucky). I always have my hubby fire up the pit before I start prepping. Cook at 325° for about 2½ hours, and start checking in after the first hour—because the smell alone will have everyone circling the pit.

Guacamole Dip

🛒 Ingredients

  • 6 avocadoes
  • ½ can Rotel
  • ¼ cup cilantro
  • 1 small lime
  • Garlic to Taste (optional)
  • Boone’s: Shake Light for Mild – Go Heavy for Spicy

Mix ingredients together chill before serving.

Buffalo Chicken Dip

🛒 Ingredients

  • 1 (8 oz. pkg) Philadelphia cream cheese
  • ½ cup Frank’s red hot buffalo wing sauce or Frank’s original
  • 1 tsp Boone’s Shake (or to taste) Light for mild/heavy for spicy
  • ½ cup blue cheese or ranch dressing
  • 2 c shredded cooked chicken
  • ½ c crumbled blue cheese or favorite shredded cheese
  • Crackers or veggies for serving

🔥 Instructions

Preheat oven to 350°.

In a 1-quart baking dish, combine the cream cheese, buffalo sauce, salad dressing, chicken, and cheese. Stir until well blended.

Bake for 20 minutes, or until the mixture is hot and bubbly. Garnish as desired and serve warm with crackers or fresh veggies.

Chicken Fajitas

🔥 Instructions

Marinade:
I add a splash of olive oil and lime juice to create a simple chicken fajita marinade. Sprinkle Boone’s Texas Shake generously over the chicken strips and toss to coat evenly. Refrigerate while you prep the remaining ingredients.

If you prefer, the marinated chicken fajita strips can also be cooked on the grill for added flavor.

Cut onion into slivers and slice peppers.

In a separate bowl combine 1 tbsp. olive oil, juice of ½ of a lime, chili powder, and paprika and onion powder.

🛒 Ingredients

  • 3 chicken breasts
  • 1 med onion
  • 1 lime
  • 3 bell peppers, red, yellow and green
  • 3 tbsp. olive oil divided
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp onion powder

King Ranch Casserole

Your gonna love this dish. It will burst with flavor, adding Boone’s Texas Shake.

🔥 Instructions

Preheat oven to 350°.

Heat oil in a large skillet over medium heat. Sauté onion and bell peppers until softened. Transfer to a large bowl.

Stir in both cans of condensed soup, diced tomatoes with green chiles, chicken broth, sour cream, cumin, chili powder, oregano, and a generous shake of Boone’s Texas Shake until smooth.

Spread a thin layer of sauce in a 9×13 baking dish. Layer half the chicken, half the sauce, half the cheddar, and half the tortillas. Repeat with remaining chicken, sauce, tortillas, and finish with the remaining cheddar cheese.

Bake at 350° for about 30 minutes, or until hot and bubbly.

Grill/Pit Option: Cover the dish tightly with foil and place it on the grill or pit over indirect heat at about 325°. Cook until heated through and bubbly, about 35–45 minutes. Remove foil for the last 10 minutes if you want a little extra melt and color on top.

🛒 Ingredients


1 tbsp. vegetable oil

1 medium white onion, diced

1 medium red bell pepper, diced

1 medium green bell pepper, diced

1 (10.5 oz.) can condensed cream of mushroom soup

1 (10.5 oz.) can condensed cream of chicken soup

1 (10.5 oz.) can diced tomatoes with green Chile peppers

1 cup chicken broth

2 tbsp. sour cream

1 tbsp. Boone’s Texas Shake seasoning (or to taste) Light for mild/heavy for spicy

2 tsp ground cumin

1 tsp chili powder

½ tsp dried oregano

¼ tsp chili powder

1 (3lb) cooked chicken, torn into shreds or cut into chunks

1 (8 oz.) pkg shredded cheddar cheese

10 (6 inch) corn tortillas

Chicken Zucchini Casserole

🔥 Instructions

  1. Preheat oven to 350°F and grease a 9×13 baking dish. In a large bowl, mix melted butter with dry stuffing mix.

    • Reserve half of the stuffing mixture for topping.

  2. To the remaining stuffing, add:

    • Pulled chicken

    • Diced zucchini

    • Cream of chicken soup

    • Sour cream

    • Boone’s Texas Shake

      Mix until well combined.

  3. Spread mixture evenly into the prepared baking dish.

  4. Top with reserved stuffing mixture, spreading evenly.

  5. Bake uncovered for 35–45 minutes, or until heated through and golden brown on top.

This hearty, comforting casserole is a kid-friendly weeknight favorite and one of my go-to dinners. It comes together in about 10 minutes of prep, making it perfect for busy evenings. The only prep work? Pulling the chicken, dicing the zucchini, and melting the butter.

🛒 Ingredients

  • 1 rotisserie chicken, pulled3 medium zucchini, diced

  • 1 (6 oz) box stuffing mix

  • ½ cup butter, melted

  • 1 can cream of chicken soup

  • ½ cup sour cream

  • 1 Tbsp Boone’s Texas Shake (or to taste)

Passed Down Generations!

These recipes were passed down through generations, perfected on pits, and crafted to win BBQ competitions across Texas. Today, Boone’s Texas Shake has become a pantry essential All-Spice for pitmasters and households across the USA.

Get Yours Today

Texas Chili (Instant Pot)

Bold, beefy, and unapologetically Texas—this chili brings the heat, the smoke, and the comfort. Made with bacon, smoked paprika, and Boone’s Texas Shake, it’s perfect for game day or an easy weeknight meal.

🛒 Ingredients

  • 1½ lbs 80/20 ground beef

  • 4 slices thick-cut bacon, diced

  • 3 Tbsp chili powder

  • 1 Tbsp smoked paprika (not regular)
  • 1 Tbsp granulated garlic

  • 1 tsp black pepper

  • 1 tsp oregano

  • 2 Tbsp Boone’s Texas Shake (or to taste)

  • 1 yellow onion, diced

  • 1 green bell pepper, diced

  • 1 cup beef broth or stock

  • 1 (15 oz) can crushed tomatoes

  • 1 (15 oz) can fire-roasted diced tomatoes

  • 1 (15 oz) can plain tomato sauce

  • 1 Tbsp Worcestershire sauce

  • 1 Tbsp honey (optional)

  • 1 chipotle pepper, chopped (optional for heat)

🔥 Instructions (Instant Pot)

  1. Select Sauté mode. Add diced bacon and ground beef. Cook until bacon is rendered and beef is mostly browned.

  2. Add chili powder, smoked paprika, granulated garlic, black pepper, oregano, and Boone’s Shake. Stir and sauté 1–2 minutes, until fragrant.

  3. Add onion, bell pepper, and chipotle pepper. Sauté another 1–2 minutes until softened.

  4. Stir in beef stock, crushed tomatoes, fire-roasted tomatoes, tomato sauce, Worcestershire sauce, and honey (if using).

  5. Secure lid. Select Pressure Cook → High and set for 25 minutes.

  6. Quick release pressure when the timer ends. Stir and taste—adjust seasoning if needed.

Serve With

Sour cream, shredded cheese, corn chips, or your favorite chili toppings.

Spicy Cheddar Sour Cream Dip

Creamy with a kick—perfect for chili, chips, or drizzling on top.

Ingredients

1 (16 oz) container sour cream

½ cup grated cheddar cheese

2 Tbsp spicy brown mustard

2 Tbsp sriracha (or favorite hot sauce)

1–2 Tbsp paprika (or cayenne for extra heat)

1 Tbsp garlic powder

Juice of 1 small lime

Salt & pepper, to taste

Instructions

Mix all ingredients in a bowl until smooth. Chill 30 minutes for best flavor.

Bring It Home!

Boone’s Texas Shake delivers bold, competition-level flavor in every bottle. Crafted with authentic Texas spices, our seasoning enhances brisket, ribs, chicken, seafood, and more no fluff, no fillers, just unbeatable taste.

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