Homemade McCormick Chili – Classic, Hearty & Flavor-Packed

Few dishes bring as much comfort and satisfaction as a pot of classic chili, and McCormick Chili is the gold standard in many American kitchens. Known for its rich blend of spices, depth of flavor, and ease of preparation, this recipe has stood the test of time. Whether you’re feeding a crowd on game day or meal prepping for a busy week, McCormick Chili delivers bold, balanced flavor in every bite.

This homemade version replicates the iconic flavor of McCormick’s chili seasoning mix while allowing full control over the ingredients. Expect a robust base of ground beef, tomatoes, beans, and a perfectly balanced spice blend that simmers into a thick, savory stew. Each spoonful offers a satisfying combination of tender meat, creamy beans, and warm spices.

Ingredients Overview

Here’s a breakdown of the key ingredients that make this chili sing — plus a few smart substitutions and tips to personalize your pot.

Ground Beef

The hearty backbone of traditional chili. Use 80/20 ground beef for a rich, juicy texture without excessive grease. You can also substitute:

• Ground turkey or chicken for a leaner option.

• Plant-based ground meat for a vegan version.

Onion and Garlic

Essential aromatics that create depth right from the start. Dice the onions small so they melt into the chili, and always sauté until translucent to mellow their sharpness.

Crushed Tomatoes & Tomato Paste

Crushed tomatoes form the tangy, rich base, while tomato paste adds body and deep umami. Use high-quality canned tomatoes for the best flavor.

Beans

Kidney beans are traditional, but pinto or black beans also work beautifully. For a no-bean Texas-style chili, simply omit them.

• Canned beans are convenient — rinse them to reduce sodium.

• Dried beans offer more texture, but require soaking and cooking in advance.

McCormick-Style Spice Blend

To replicate the beloved McCormick flavor, combine:

• Chili powder

• Ground cumin

• Smoked paprika

• Onion powder

• Garlic powder

• Oregano

• Salt and pepper

Optional: Add cayenne for heat or cocoa powder for a deeper, mole-inspired twist.

Broth or Water

A splash of beef broth (or vegetable broth) helps loosen the chili as it simmers. Water is a fine substitute but results in slightly less flavor.

Oil

Use neutral oil like canola or avocado for browning the meat and sautéing the aromatics.

Step-by-Step Instructions

This chili simmers low and slow, rewarding you with a rich, thick texture and incredible aroma that fills the kitchen.

1. Brown the Meat

Heat 1 tablespoon of oil in a heavy-bottomed Dutch oven over medium heat. Add ground beef and break it up with a wooden spoon. Cook until deeply browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.

Tip: Don’t overcrowd the pan. Let the meat sear instead of steaming, which boosts flavor.

2. Sauté Onion and Garlic

Push the browned beef to the side and add diced onion. Cook until soft and translucent, about 4–5 minutes. Stir in minced garlic and cook for 30 seconds, just until fragrant.

3. Toast the Spices

Sprinkle in your homemade McCormick-style spice blend. Stir well and cook for 1 minute to bloom the spices and release their oils — this step is crucial for depth of flavor.

4. Add Tomatoes and Tomato Paste

Pour in crushed tomatoes and stir in tomato paste. Mix thoroughly to combine all the rich tomato elements with the spiced meat.

5. Stir in Beans and Broth

Add rinsed beans and enough broth to loosen the mixture slightly — about 1 cup. Stir well and bring to a gentle simmer.

6. Simmer Low and Slow

Cover partially and reduce heat to low. Simmer for 30–45 minutes, stirring occasionally, until the chili thickens and flavors meld.

Tip: The longer it simmers, the better it gets. Chili improves overnight, making it ideal for leftovers.

7. Final Seasoning

Taste and adjust seasoning with additional salt, pepper, or a dash of vinegar or sugar if needed to balance acidity.

Tips, Variations & Substitutions

Cooking Tips

• Layer your flavor: Toasting spices and browning meat well makes all the difference.

• Don’t rush the simmer: Chili needs time to develop richness.

• Rest before serving: Letting it cool slightly allows flavors to settle.

Flavor Variations

• Texas Chili: Skip the beans and add chunks of beef chuck for a meatier version.

• Sweet Heat: Add a splash of maple syrup or a chopped chipotle pepper in adobo.

• Vegetarian: Use lentils or chopped mushrooms instead of meat, and vegetable broth.

Dietary Swaps

• Low-carb: Omit beans and use chopped zucchini or cauliflower.

• Gluten-free: Ensure all spice components (especially store-bought chili powder) are certified gluten-free.

• Vegan: Use plant-based meat or legumes, and vegetable broth.

Serving Ideas & Occasions

This McCormick-style chili is versatile and cozy — perfect for feeding a crowd or savoring solo.

Classic Toppings

• Shredded cheddar cheese

• Sour cream or Greek yogurt

• Diced red onion

• Fresh cilantro

• Sliced jalapeños

• Crushed tortilla chips

Pair With:

• Cornbread or warm crusty bread

• Baked potatoes for chili-stuffed spuds

• Rice or elbow macaroni (for chili mac)

Great For:

• Game day gatherings

• Cozy fall and winter dinners

• Meal prep (lasts up to 4 days in the fridge)

• Potlucks and casual parties

Nutritional & Health Notes

Chili is surprisingly well-balanced when prepared mindfully. With a mix of protein, fiber, and complex carbs, it satisfies hunger and provides lasting energy.

Key Nutritional Highlights:

• Protein: Ground beef or turkey adds a strong dose of complete protein.

• Fiber: Beans offer soluble fiber for gut health and fullness.

• Healthy Fats: Use lean meats and moderate oil to keep fat content balanced.

• Micronutrients: Tomatoes are rich in vitamin C and lycopene.

For lighter meals, reduce the meat or swap in veggies. Portion control is easy — a 1-cup serving is filling and nutrient-rich.

FAQs

Q1: What’s in McCormick chili seasoning?

A1: McCormick’s classic chili seasoning includes chili pepper, cumin, garlic powder, onion powder, oregano, and salt. Some blends may contain a small amount of paprika or flour for thickening.

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Q2: Can I make this chili in a slow cooker?

A2: Yes! Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add beans during the last hour to prevent them from over-softening.

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Q3: How can I thicken chili without flour?

A3: Simmer uncovered to reduce liquid, or mash some of the beans to create a naturally thick texture. A tablespoon of cornmeal can also help thicken without affecting flavor.

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Q4: Can I freeze this chili?

A4: Absolutely. Let it cool completely, then portion into airtight containers. Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

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Q5: How spicy is McCormick-style chili?

A5: It’s moderately spiced — warm but not overly hot. You can increase heat with cayenne, hot sauce, or diced jalapeños, or make it milder by using half the chili powder.

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Q6: What’s the best meat substitute for vegetarian chili?

A6: Great options include lentils, chopped mushrooms, textured vegetable protein (TVP), or plant-based meat crumbles. All offer hearty texture and soak up the spices well.

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Q7: Can I make this chili without tomatoes?

A7: Yes. Use beef broth as the liquid base and increase the spice mix slightly for richness. You can add pureed roasted red peppers or butternut squash for a different flavor profile.

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