There’s something absolutely magical about a warm bowl of chili on a chilly evening, and this McCormick Chili Recipe is about to become your new go-to comfort food! I’ve been making chili for years, and let me tell you, using quality McCormick spices makes all the difference in creating that restaurant-quality flavor right in your own kitchen. This recipe is foolproof, incredibly delicious, and perfect for feeding a crowd or meal prepping for the week ahead.
What I love most about this chili is how customizable it is. Whether you prefer it mild and approachable or spicy enough to make your eyes water, you can easily adjust the seasonings to your preference. The beauty of using McCormick Chili Seasoning is that it comes with the perfect blend of cumin, chili powder, garlic, and other warming spices that create depth and complexity without requiring you to hunt down a dozen different ingredients.
This recipe serves about 8-10 people, making it ideal for game day gatherings, potlucks, or simply having leftovers ready for quick lunches throughout the week. The flavor actually improves as it sits, so don’t hesitate to make this a day or two ahead of time. I’ve paired some fantastic side suggestions below that will round out your meal perfectly.
If you’re looking for other comforting recipes to add to your rotation, you might also enjoy our Best Crack Slaw Recipe or these Tasty Green Beans with Bacon which make excellent sides. For more chili inspiration and techniques, check out Serious Eats’ Chili Guide for additional variations and tips from culinary experts.
Let me walk you through every step of creating this incredible McCormick Chili Recipe that will have everyone asking for your secret. The key is in the quality of your ingredients and taking time to properly brown your meat and build those foundational flavors. Trust me, this is the last chili recipe you’ll ever need!
Ingredients
- 3 tablespoons olive oil
- 2 pounds ground beef (80/20 blend recommended)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (6 ounces) tomato paste
- 2 cups beef broth
- 1 packet (1.25 ounces) McCormick Chili Seasoning
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, diced jalapeños, fresh cilantro, diced onions, cornbread crumbles
Instructions
- Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering and hot, add 2 pounds of ground beef in batches, being careful not to overcrowd the pan.
- Break up the beef with a wooden spoon as it cooks, stirring frequently until it’s completely browned and no pink remains, about 8-10 minutes total. This step is crucial for building deep, rich flavor.
- Once the beef is cooked through, use a slotted spoon to transfer it to a paper towel-lined plate, leaving about 2 tablespoons of the drippings in the pot for added flavor.
- In the same pot with the beef drippings, add your diced yellow onion and sauté over medium heat for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add your minced garlic to the pot and cook for another 1-2 minutes, stirring constantly, until the raw garlic smell is replaced with a sweet, toasted aroma.
- Pour in both cans of crushed tomatoes, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds incredible flavor).
- Add the can of tomato paste and stir well to combine with the tomatoes, breaking up any clumps. Cook for 2-3 minutes to allow the paste to caramelize slightly.
- Return the cooked ground beef to the pot along with the drained kidney beans, 2 cups of beef broth, and the McCormick Chili Seasoning packet.
- Add 2 tablespoons of brown sugar, 1 tablespoon of apple cider vinegar, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of cumin. Stir everything together until well combined.
- Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 30-40 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen.
- Taste the chili and adjust seasonings as needed, adding more salt, pepper, or McCormick Chili Seasoning if you prefer a spicier version.
- If the chili seems too thin after simmering, continue cooking uncovered for another 5-10 minutes to allow more liquid to evaporate and the chili to thicken.
- Ladle the chili into bowls and top with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream, fresh jalapeños, cilantro, or crispy onions.
- Serve immediately while hot, alongside cornbread or with tortilla chips on the side for scooping.
Pro Tips
The McCormick Chili Seasoning packet is the star ingredient here, so don’t substitute it with individual spices unless absolutely necessary. If you do want to customize, you can add extra cumin, chili powder, or cayenne pepper to taste.
This chili actually tastes better the next day after the flavors have had time to meld together. Make it ahead and reheat gently on the stovetop or in the slow cooker.
For a vegetarian version, substitute the ground beef with crumbled extra-firm tofu or additional beans. Use vegetable broth instead of beef broth and the recipe works beautifully.
If you prefer a thicker chili, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry and stir it in during the last 5 minutes of cooking.
For those who love extra heat, add fresh jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce to suit your spice preference.
This recipe freezes exceptionally well for up to 3 months. Cool completely before transferring to airtight freezer containers. Thaw overnight in the refrigerator and reheat gently.
Make it in a slow cooker by browning the beef and sautéing the aromatics on the stovetop first, then transferring everything to the slow cooker with remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Serve with classic sides like cornbread, a simple green salad, or coleslaw for a complete meal. Check out our Perfect Gluten Free Sourdough Recipe for a great bread pairing option.
For leftover chili, consider repurposing it as a topping for hot dogs, nachos, or baked potatoes. It’s incredibly versatile and maintains its delicious flavor in various applications.