McCormick Chili (Quick and Easy Recipe)

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!

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!

Ingredients

• 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.

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