McCormick Chili (Quick and Easy Recipe)

If you think a perfect bowl of chili requires hours to make, think again. The McCormick chili 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 quicker approach to chili-making, you have 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.

But you know what? Don’t take my word for it. Try it and let me know what you think.

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 tip, though: 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!
• If you like your beans to still have a nice chew to them, don’t add them until the final t2o minutes. Canned beans are already cooked, anyway.
• If you want complete control over the chili’s spice level, skip the McCormick chili seasoning and add your own blend. Chili typically contains a mix of chili powder, cumin, cayenne pepper, garlic powder, onion powder, salt, and freshly ground black pepper. Taco seasoning works wonders, too.
• It doesn’t only have to be ground beef. Try turkey, pork, or chicken, too!
• For more flavor, add a splash of beer or a pinch of cocoa powder to your chili. 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 while sauteing the beef and onions for an extra pop of color. The veggies add flavor and texture, too.
• If you want an even heartier chili, root vegetables such as potatoes and carrots make great additions.
• Is your chili turning out to be a little watery? Remove the lid and let it simmer uncovered for 5 to 10 minutes. It should thicken right up. 
• You can also mix in a little bit of starch slurry to thicken it. Take a small amount of chili liquid and mix it with a tablespoon of cornstarch of flour until dissolved. Pour it back to the pot of chili and stir until thick.

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.

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