McCormick Chili Recipe

McCormick Chili Recipe

A superb bowl of chili does not have to take hours to prepare. In just 25 minutes, you can have this delicious and substantial McCormick chili recipe on the table for lunch or dinner. But, seriously, this is the easiest and quickest chili recipe you will ever make. For all you hardworking parents out there, here’s a recipe that will be useful.

Refrain from fear; its speedy preparation time does not reflect its lack of flavor. Like a slow-cooked version, this chili is packed with flavor and texture. I am not being dramatic.

McCormick Chili

Those days when you had to spend hours cooking chili are long gone. With this streamlined recipe, you will need 25 minutes and six items typically found in a cupboard.

Despite its seeming simplicity, this chili is packed with flavor and perfume because of the use of meat, beans, and several spices.

Making chili has never been simpler than it is now; all you need are some canned beans, canned tomatoes, and McCormick’s Chili Seasoning Mix.


  • Ground Beef – I like to use 85% lean ground beef. Any fattier chili will be oily, but skinnier will be too dry.
  • Onion – for flavor and scent.
  • McCormick Chili Seasoning Mix – With chili pepper, cumin, salt, garlic, and other spices, this seasoning mix will provide the right amount of heat and flavor to your chili.
  • Canned Kidney Beans – Using canned beans eliminates the need to wait hours for them to cook. It makes cooking chili much easier and faster.  
  • Tomato Sauce and canned diced tomatoes combine to make a rich stew with a vivid tomato taste.


  1. Sauté the Ground Beef and Onion:

Place the ground beef and chopped onion into a large skillet.

  • Cook the mixture over medium-high heat for approximately five minutes. Stir occasionally.
  • Cook until the ground beef is full cooked and no longer pink. Drain any excess fat from the skillet.
  1. Prepare the Sauce:
  • Combine the McCormick chili seasoning mix, canned tomato sauce, and canned diced tomatoes in a large mixing bowl.
  • Mix these ingredients thoroughly until well combined.
  1. Boil and Simmer:
  • Pour the sauce mix into the skillet with the cooked ground beef and onions.
  • Bring the mix to a boil, allowing it to cook at a high temperature briefly.
  • Once it’s boiling, reduce the heat to the lowest setting on your stove.
  • Cover the skillet with a lid to mouth the steam and heat, creating a simmering effect.
  • Let the mixture simmer for the next ten minutes, stirring occasionally. This prevents the chili from sticking to the bottom of the pot.
  1. Serve:
  • It’s ready to be served once the chili has simmered for ten minutes and the flavors have melded together.
  • Portion the chili into individual serving bowls.
  1. Add Toppings (Optional):
  • If desired, you can top each serving of chili with cut up cheese, sour cream, and chopped leeks.
  • These topping add extra flavor and texture to the chili.

Enjoy your delicious and quickly prepared chili!

Your instructions provide a clear and concise guide for making the chili, and including optional toppings adds a personal touch to suit individual preferences. It is a delightful and easy-to-follow recipe that promises a flavorful meal in no time.

Best Chili Toppings 

This chili is so packed with flavor and richness that you won’t need anything else to accompany it. It is wonderful on its own, but it is immensely more satisfying when combined with the topping.

Numerous toppings complement chili, but here are a few of my favorites.

For added richness, use sour cream. I like how it gives a subtle tartness to the chili. It achieves a great flavor balance. Another fantastic contrast is the combination of cold sour cream and scorching chili.

Green onions – to add color and an earthy flavor.

Jalapenos – for a kick of heat.

Shredded cheese – choose something melty, like cheddar, so it melts when it comes into touch with the hot chili.

Avocado slices – the fruit’s creaminess and nuttiness complement the chili’s richness well.

For a wonderful crunch, use tortilla strips or Frito chips.


Can You Freeze Chili? 

Absolutely. Another thing I enjoy about chili is that it freezes well. You can prepare a large pot of chili, freeze the remains, and enjoy a bowl whenever possible!

Here is a tip on ‘how to refrigerate chili’: Divide the chili into single-serving portions before chilling. Thus, you can readily reheat the amount you consume rather than the entire dish. Ensure that the chili has reached room temperature before relaxing. Transfer the mixture to small Ziplock bags, remove all air, and secure. Freeze the packages flat for up to one month.

To reheat chili, defrost in the refrigerator overnight and heat in the microwave or cooktop until thoroughly heated.

If you plan to consume the chili within three to four days, place it in an opaque container and refrigerate it for up to three days.

Can You Make This Chili In a Crockpot? 

Absolutely. Start by sautéing the onions and browning the ground beef. After that, the mixture should be transferred to the slow cooker, and the remaining ingredients should be incorporated.

Cook on high for four hours or low for eight in a slow cooker.

How can I improve the flavor of my chili?

Enhancing the flavor with fresh herbs like cilantro, basil, or parsley is possible. Adding a flavor layer, you can take your standard chili recipe to the next level. 

Adding cocoa powder, bacon, cinnamon, ground coffee, and tomato paste will all contribute to creating a lusciously sweet and salty flavor that is guaranteed to surprise and delight the taste buds.


Servings: 5 servings

Prep time: 5 minutes

Cooking time: 20 minutes

Calories: 318kcal


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