If you think a perfect bowl of chili requires hours to make, think again.
This scrumptious and filling McCormick chili recipe is ready for lunch or dinner in just 25 minutes!
WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox.
That has to be a world record, am I right?
Seriously though, if you’re looking for a quick and easy chili recipe, you’ve just found it.
This recipe is ideal for all you busy moms and dads, out there.
Also, don’t worry – just because it’s done in under 30 minutes doesn’t mean it’s not flavorful.
This chili has exactly the same amazing flavors and textures that you’d get from a slow-cooked chili. I’m not exaggerating.
McCormick Chili
Gone are the days when you have to cook chili for hours on end. With this simplified recipe, all you’ll need are 6 common pantry ingredients and 25 minutes.
As easy as it may be, this chili is bursting with flavors and aroma from beef, beans, and spices.
Thanks to canned beans, tomatoes, and the McCormick Chili Seasoning Mix, making chili has never been easier!
Ground Beef – I like to use good-quality 85% lean beef. Any fattier and you’ll get a greasy chili, but any leaner and it’ll be too dry.
Onion – for aroma and flavor.
McCormick Chili Seasoning Mix – with chili pepper, cumin, salt, garlic, and other spices, this seasoning mix will give your chili the perfect amount of heat and flavor.
Canned Kidney Beans – using canned beans means you don’t have to wait hours for them to cook. It makes cooking chili a lot easier and so much faster.
Canned Diced Tomatoes and Tomato Sauce – together, they create a thick stew with a bright, tomato flavor.
Best Chili Toppings
This chili is wonderfully thick, tasty, and hearty even by itself. It’s delicious on its own, but topping makes it a hundred times better.
There are lots of toppings that go well with chili, but here are some of my favorites.
Sour Cream – for extra richness. I also love the mild tartness it adds to the chili. It creates a lovely balance of flavors. Cold sour cream and hot chili also create another wonderful contrast.
Green onions – for a pop of color and a nice earthy flavor.
Jalapenos – for an extra dose of heat.
Shredded cheese – use something melty such as cheddar, so it melts upon contact with hot chili.
Avocado slices – the fruit’s creaminess and nuttiness complement the chili’s richness well.
Tortilla strips or Frito chips – for a nice crunch.
Can You Freeze Chili?
Absolutely. This is another thing I love about chili – it freezes well. You can whip up a large pot of chili, store the leftovers in the freezer, and enjoy a bowl whenever!
Here’s a ‘how to freeze chili‘ tip: divide the chili into single-serve portions before freezing. This way, you can easily reheat the amount you can eat, rather than the whole thing.
Be sure the chili has cooled completely to room temperature before freezing. Transfer it into small ziplock bags, let all the air out, and seal. Lay the bags flat and freeze for up to a month.
WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox.
To reheat, thaw the chili in the fridge overnight and heat in the microwave or on the stove until warmed through.
If you don’t intend on storing the chili for long, just place it in an airtight container and refrigerate it for up to 3 to 4 days.
More Tips for the Best Chili
Don’t cook chili on high heat, hoping it’ll get done quicker. It’ll scorch at the bottom and create a burnt taste. Low and slow is the way to go!
Add the beans right at the end. Canned beans are already cooked, anyway.
Control the spice. If you’re cooking for kids, you might want to know how to make chili less spicy. And the easiest way is to skip the McCormick chili seasoning and add your own blend. That way, you control what goes in.
Swap the protein or leave it out! Use ground turkey, chicken, or pork, instead of beef. Or use tofu crumbles!
Add a splash of beer or a pinch of cocoa powder. Don’t worry, your chili won’t taste of alcohol or chocolate. All these ingredients do is enhance its flavor.
Add red and green bell peppers. They’ll add color and flavor.
Remove the lid while cooking to make the chili thick. Let it simmer uncovered for 5 to 10 minutes.
Can You Make This Chili In a Crockpot?
Absolutely. Just saute the onions and brown the ground beef first. Then, place the mixture in the crockpot and mix in the rest of the ingredients.
Slow cook on high for 4 hours or on low for 8.
More Chili Recipes You’ll Love
Texas Roadhouse Chili Wendy’s Chili The Best Chili White Chicken Chili
Place ground beef and onion in a large skillet and saute over medium-high heat for 5 minutes, or until no longer pink. Drain fat.
Mix in the chili seasoning mix, canned tomatoes, and tomato sauce. Bring to a boil. Reduce the heat to low and cover the pot. Simmer for 10 minutes, stirring occasionally to keep the bottom from scorching.
Spoon over bowls and top with shredded cheese, sour cream, and chopped leeks, if desired. Serve and enjoy!
Did you like the recipe?
Click on a star to rate it!
Average rating 4.9 / 5. Vote count: 41
No votes so far! Be the first to rate this post.
Thanks!
Share on social media:
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?
Related posts
McCormick Pumpkin Pie (Classic Recipe)McCormick MeatloafMcCormick French ToastStrawberry Smoothie (Quick and Easy Recipe)
Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
McCormick® Culinary® Dark Chili Powder is made of chili pepper, cumin, salt, oregano, and garlic with moderate heat, slightly sweet, and earthy flavor. Specially made for chefs to inspire extraordinary menus and deliver consistent recipes.
Hewitt told Insider that sautéed vegetables and produce — like serrano chiles, corn, bell peppers, and mushrooms — can make vegetarian canned chili taste more like a home-cooked meal. The chef also said caramelized red onions, okra, and black beans pair well with these additions.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
Chili can be cooked uncovered or covered, but both are preferable. Chili cooked uncovered will thicken and reduce in liquid, making it a more hearty dish. When covering your chili, you will keep the heat in and prevent it from boiling over.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
Tomato sauce is not a strong a taste as tomato paste. Also, sauce will increase the liquid content of your chili ever so slightly. Tomato paste has a more full, rich, tomato taste and smell. Using either one is appropriate, but you will need to tweak your seasonings to suit your personal tastes, anyway.
Cinnamon. The beauty of ground cinnamon is that it brings a warmth to your chili, without being spicy. It works well with other flavors commonly found in chili (like tomato, cumin and chile powder) so you only need a little bit to achieve the desired balance.
Is chili powder the same thing as chili seasoning? No. Chili powder is made with ground chilis and sometimes the addition of paprika, cumin and Mexican Oregano. Chili seasoning is a combination of 8 spices used to make chili or other recipes that call for chili seasoning.
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
We recommend guajillo, ancho, or New Mexico varieties (pictured above, in that order from top to bottom). Cumin and smoked paprika add more smokiness, while garlic powder adds a savory element. Oregano and coriander provide earthiness.
“If there's one thing you have to do with any canned chili, it would be adding fresh chopped onions, tomatoes, cilantro, and jalapeños. Maybe even some pickled jalapeños. And be sure to dice it all up finely.” As for presentation? “Serve the chili out of a nice pot next to all the fresh toppings on display.
Although canned chili will already have some seasonings, fresh herbs and spices will add bolder flavor. You can upgrade your chili using ingredients you likely already have on your spice rack, such as chili powder, ground cumin, onion powder, garlic powder, smoked paprika, and cayenne pepper.
Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight. Warming spice blends, like Garam Masala, Ras el Hanout or Baharat are another simple and delicious way to add layered flavors to this simple one-pot meal.
The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
