Recipe

McCormick Chili

One-pot chili with the classic McCormick seasoning packet, beefy comfort, and a bright, simmered tomato finish.

By Matt Campbell

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4.8

A steaming bowl of beef and bean chili topped with shredded cheddar, sour cream, and sliced green onions on a wooden table with a spoon nearby

Some nights you want a chili that tastes like you planned dinner, even if you absolutely did not. This is that chili. It leans on the classic McCormick Chili Seasoning Mix packet for reliable, bold flavor, then we do two small upgrades that make it taste like it simmered all day: we brown the beef like we mean it, and we finish with a little brightness.

It is cozy, chunky, and great with basically anything carb-shaped. Also, it is extremely forgiving, which is my favorite kind of cooking. Taste as you go, adjust the heat, and call it a win.

A McCormick chili seasoning mix packet on a kitchen counter next to small bowls of spices and canned tomatoes, ready for cooking

Why It Works

Big flavor with low effort: the McCormick packet brings the spice blend so you do not have to measure a dozen jars.
Better texture: browning the beef until you get crisp edges adds depth and keeps the chili from tasting flat.
Thick, scoopable chili: a short simmer plus a quick mash of some beans gives you that hearty, not-soupy bowl.
Easy to customize: make it mild, spicy, bean-heavy, or extra meaty without breaking the recipe.

Pairs Well With

Storage Tips

Fridge: For food safety, cool and refrigerate within 2 hours (within 1 hour if it is very hot out). An easy method: portion into shallow containers so it cools fast, then cover and refrigerate for up to 4 days. It thickens as it sits, which I consider a feature.

Freezer: Freeze in portions for up to 3 months. Leave a little headspace in the container because chili expands.

Reheat: Warm on the stove over medium-low with a splash of water or broth to loosen. Microwave works too, just stir halfway so the center is not lava while the edges are cold.

Portioned chili in clear glass meal prep containers with lids on a kitchen counter, ready for refrigeration

Common Questions

Can I make McCormick chili without beans?

Absolutely. Skip the beans and add an extra 1/2 pound of beef, or add 1 cup diced bell pepper plus 1 cup corn for a chunky vibe without beans. You may want a small splash more liquid during simmering.

How do I make it thicker?

Three easy options: simmer uncovered 5 to 10 minutes longer, mash about 1/2 cup of the beans in the pot, or stir in 1 to 2 tablespoons tomato paste.

How do I make it spicier?

Add 1/2 to 1 teaspoon cayenne, a diced jalapeño with the onions, or a spoonful of chipotle in adobo. Hot sauce at the end is the safest move because everyone can choose their own adventure.

What is the best meat for this?

I like 80/20 ground beef for flavor. Ground turkey works great too, just add an extra tablespoon of oil and do not rush the browning.

Can I do this in a slow cooker?

Yes, but still brown the beef and soften the onion first. Then add everything to the slow cooker. To avoid thin chili, reduce the broth to 1/2 cup (you can always add more later). Cook on low 6 to 8 hours or high 3 to 4 hours. If you want it thicker at the end, crack the lid for the last 20 to 30 minutes or stir in a tablespoon of tomato paste.

How spicy is this?

It is usually mild-to-medium, depending on which McCormick packet you grab. If you are spice-sensitive, start mild and add heat at the end with hot sauce or cayenne. If you love heat, go straight for jalapeño or chipotle.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 7 quarts)
Wooden spoon or sturdy spatula
Can opener
Knife and cutting board
Measuring cups and spoons
Ladle for serving

I wanted a culinary degree because I loved the romance of it, but the more I cooked, the more I realized I’m a practical-skills guy at heart. This chili is exactly that energy. It is not precious. It is dinner that shows up, does its job, and somehow tastes even better the next day. The McCormick packet is like your reliable teammate, and the rest is just you doing a couple smart moves and tasting as you go.

McCormick Chili

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6

Ingredients

1 tablespoon neutral oil (avocado, canola, or vegetable)
1 medium yellow onion, diced
3 cloves garlic, minced
1 1/2 pounds ground beef (80/20 preferred)
1 packet McCormick Chili Seasoning Mix
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes (with juices)
1 (15-ounce) can tomato sauce
1 cup beef broth (or water)
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1/2 teaspoon kosher salt to start, plus more to taste (the packet brings its own salt)
1 tablespoon apple cider vinegar or fresh lime juice (finish)
Optional toppings: shredded cheddar, sour cream, diced onion, sliced green onions, cilantro, pickled jalapeños
Optional add-ins: 1 cup diced bell pepper (cook with the onion), 1 teaspoon cumin, 1 teaspoon Worcestershire, or 1 teaspoon cocoa powder for deeper flavor

Instructions

Sweat the aromatics. Heat a large pot over medium heat. Add the oil, then the diced onion. Cook 4 to 5 minutes until softened. Stir in the garlic for 30 seconds.
Brown the beef. Add the ground beef and break it up. Spread it out in an even layer and let it cook without constant stirring so it can actually brown. Cook 7 to 9 minutes total, until no pink remains and you have browned bits on the bottom. If there is a lot of grease, spoon off excess, leaving about 1 tablespoon for flavor.
Bloom the seasoning. Sprinkle in the McCormick Chili Seasoning Mix and stir for 30 seconds. Add the tomato paste and stir another 30 seconds. This quick step wakes up the spices and deepens the flavor.
Add the liquids and simmer. Stir in the diced tomatoes, tomato sauce, and broth. Bring to a gentle bubble, then reduce to a gentle simmer. Cook uncovered for 20 minutes, stirring occasionally and scraping the bottom as needed.
Add beans and thicken. Stir in kidney beans and pinto beans. Simmer 8 to 10 minutes more. For a thicker chili, mash about 1/2 cup of beans against the side of the pot and stir back in.
Finish bright. Turn off the heat. Stir in vinegar or lime juice. Taste and adjust salt. If it tastes a little flat, add 1 to 2 pinches of salt or 1 more teaspoon vinegar or lime until it pops.
Serve. Ladle into bowls and top with cheddar, sour cream, and green onions. Optional but highly encouraged: serve with cornbread, tortilla chips, or a baked potato situation.