MCCORMICK CHILI RECIPE is the fix for those nights when you stare at the pantry and think, I need dinner fast, but I also want it to taste like I tried. I’ve made the packet version more times than I can count, and with a few smart tweaks, it goes from basic to bowl-licking good. Whether you stick to the classic or blend your own spice mix, there’s a sweet spot between easy and elevated. If you love to DIY spices, I’ve also leaned on this handy guide to mix my own chili flavor at home: homemade chili seasoning recipe. Ready to go from packet to proud? Let’s stir things up.
The Official McCormick Packet Recipe
Classic preparation
Here’s the beauty of the packet: it’s fast, consistent, and tasty straight out of the box. If you’ve never made it, the classic method is simple. Brown a pound of ground beef, drain it, then stir in the seasoning packet with a can of tomato sauce, a can of beans, and a bit of water. Simmer for about 10 minutes, and dinner’s done. That’s the base I started with before I learned a few tricks to lift it to restaurant-level comfort.
- What you’ll need: 1 lb ground beef, 1 McCormick chili seasoning packet, 1 can (8 oz) tomato sauce, 1 can (15 oz) beans, 1 cup water
- Quick steps: Brown meat, drain, add packet + sauce + beans + water, simmer 10 to 15 minutes.
- Fast alternative: Want that bowl in record time? The packet works like a charm in a pressure cooker too. I’ve done a 10-minute high pressure version inspired by this Instant Pot chili recipe and it still tastes rich.
5 pro tips to enhance it
Try these small upgrades that make a big difference without slowing you down.
Toast the spices in the fat: Sprinkle a teaspoon of the packet into the pan right after browning the meat, stir 30 seconds, then add the rest later. You’ll bloom the flavor.
Swap water for broth: Beef or chicken broth gives the pot more depth. I also add a spoon of tomato paste for a thicker, richer base.
Sauté aromatics: A quick softening of chopped onion and bell pepper with the meat adds sweetness and texture.
Finish with acid: A squeeze of lime or splash of cider vinegar brightens everything.
Rest if you can: Like all chili, it tastes even better the next day. If I’m doing meal prep, I make it the night before and reheat.
McCormick vs Homemade: The Real Comparison
Cost, taste, nutrition at a glance
I’ve made both versions side by side, and here’s what I’ve found. The packet wins on convenience and consistency. Homemade wins on control: you set the heat, salt, and overall profile. Cost-wise, a packet can be budget-friendly if you cook chili once in a while. If you make it often, a bulk spice jar is more economical per pot. Sodium varies by brand and your hand, but DIY is usually lower if you’re careful with salt. Taste can go either way depending on your blend and freshness of spices. Fresh chili powder, cumin, and paprika are game-changers.
For folks who love regional flavors, I’ll sometimes split the batch and test a different style. If you’re into bright tomatillo heat, give this authentic chile verde a try sometime for a fun weekend twist.
What a blind taste test showed
I ran a low-key taste test with family: one pot made with the packet and one with my DIY blend. Results were close. The packet version tasted nostalgic and balanced. The homemade version tasted warmer and a little smokier. Most tasters preferred whichever one they tried second, which tells me both bowls were solid and the difference was mostly personal preference.
We were sure we’d pick the homemade version, but the packet pot was great. It tasted like the chili we grew up with, and that familiar flavor totally hit the spot.
DIY McCormick-Style Seasoning Blend
Reverse-engineered recipe
When I don’t have a packet, I use this simple blend. It’s balanced, slightly smoky, and flexible. Stir it together and store in a small jar. For one pound of meat, use about 3 tablespoons of the mix.
My go-to blend: 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp paprika, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/4 to 1/2 tsp cayenne to taste. Optional: 1 tsp cornstarch for a thicker finish.
To make a bulk jar, multiply by 6 and keep it in an airtight container for up to 6 months. I like to label the jar with “3 tbsp = 1 pot” so I don’t have to think. If you’re a game-meat fan, this blend also works beautifully in hearty bowls like this venison chili recipe.
Doctor Your Packet: 6 Easy Upgrades
Some nights I lean into the easy path and just zhuzh the packet. These six tiny moves make your MCCORMICK CHILI RECIPE shine without complicating your life.
- Brown like you mean it: Let the meat sit and sear for a minute before stirring. Browning equals flavor.
- Tomato paste magic: Stir in 1 tbsp and toast it for 1 minute. Adds body and tang.
- Deglaze the pan: A splash of beer or coffee lifts the browned bits and deepens the flavor.
- Hint of chocolate: 1/2 tsp cocoa powder rounds everything out without tasting like dessert.
- Umami helper: A small dash of soy sauce or Worcestershire punches up savoriness.
- Bright finish: A quick squeeze of lime or a teaspoon of vinegar right before serving.
If you need a cozy alternate on another night, this cafe-style bowl is a favorite in my house too: Chicken Enchilada Soup. It pairs perfectly with cornbread and a football game.
McCormick Chili Recipe Variations
Another reason I keep a packet around is how easy it is to riff. Here are quick directions for different proteins and preferences so your MCCORMICK CHILI RECIPE fits any mood.
Turkey: Swap ground turkey for beef. Add a teaspoon of oil to help it brown, since turkey is lean. I also toss in extra onion for moisture.
Chicken: Use ground chicken and add 1/2 cup extra broth so it stays juicy. If you’re craving a lighter vibe altogether, check out this creamy option for a change-up: white chicken chili or go big with these creamy white chicken chili recipes.
Vegetarian: Skip the meat and add a mix of beans. I like kidney, black beans, and pinto. Sauté mushrooms with the onions for a meaty texture, then simmer as usual. A handful of corn stirred in at the end adds sweetness and color.
Cincinnati-style twist: Add a pinch of cinnamon and allspice, and serve over spaghetti with cheese. This beloved style has a cult following and this Cincinnati classic explains why people swear by it.
Spice levels: You control the heat. For mild, go easy on cayenne and skip extra chili powder. For hot, add chipotle or a diced jalapeño when cooking the onions.
Whatever you choose, the goal is simple: keep it easy and make it taste like you. If you’ve got kids, set out toppings so everyone builds their own bowl. Cheese, sour cream, green onion, and crushed tortilla chips are always a hit with my crew.
Troubleshooting McCormick Chili
Even simple chili can throw curveballs. Here’s how I fix common slip-ups in my MCCORMICK CHILI RECIPE without starting over.
Too salty: Add a diced potato and simmer 10 minutes, then discard. Or stir in unsalted beans or a splash of cream to buffer the salt.
Too thin: Simmer uncovered a few minutes more, or stir in a spoon of tomato paste. A tablespoon of cornmeal also thickens gently.
Too thick: Add broth a little at a time until it loosens up.
Too spicy: Stir in a dollop of sour cream or a small spoon of sugar to tame the heat.
Flat flavor: Add acid and salt. A squeeze of lime plus a pinch of salt wakes it right up.
Common Questions
How much meat can one packet season? One packet is perfect for about 1 pound of meat. If you stretch to 1.5 pounds, taste and add salt or a pinch more chili powder.
Can I make it ahead for a party? Absolutely. Chili tastes better the next day. Reheat gently and add a splash of broth if it thickened in the fridge.
What beans work best? Kidney beans are classic, but I love mixing black beans and pinto for variety. Rinse canned beans to control salt.
How do I get a richer flavor without more spice? Brown the meat well, use broth instead of water, and add a spoonful of tomato paste. A tiny bit of soy sauce boosts savoriness too.
Can I freeze leftovers? Yes. Cool completely, pack in freezer-safe containers, and freeze up to 3 months. Thaw in the fridge and reheat on the stove.
Ready to turn that packet into a weeknight win
If you only take one thing from this, let it be this: your MCCORMICK CHILI RECIPE can be both easy and impressive. Start with the packet when life is busy, and build flavor with a few quick moves. When you have time, try a homemade jar of seasoning and see which you prefer. For more ideas from the source, this Easy Chili Recipe – McCormick is a handy reference. Now grab a pot, and let your kitchen smell like cozy comfort tonight.
McCormick Chili
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 packet McCormick chili seasoning
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) beans
- 1 cup water can be substituted with broth for added flavor
Instructions
Preparation
- Brown the ground beef in a pot over medium heat until fully cooked, then drain excess fat.
- Add the McCormick chili seasoning, tomato sauce, beans, and water to the pot.
- Stir to combine and bring to a simmer.
- Let simmer for 10 to 15 minutes, stirring occasionally, until heated through and flavors meld.
Optional Enhancements
- Toast a teaspoon of the chili seasoning in the fat after browning the meat for a deeper flavor.
- Swap out water for beef or chicken broth for enriched flavor.
- Sauté chopped onions and bell peppers with the meat for additional sweetness and texture.
- Finish with a squeeze of lime juice or a splash of cider vinegar for brightness.
