Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Add savory and hearty flavors to your favorite family meals as they gently simmer in the slow cooker.
Spices And Herbs (Including Chili Pepper And Black Pepper), Salt, Onion, Modified Corn Starch, Garlic, Green Bell Peppers, And Silicon Dioxide (Added To Make Free Flowing).
2 tsp. dry mix (5g); Seasons 1 cup chili
(amount per serving)
Fat: 0 g
Cholesterol: 0 mg
Sodium: 400 mg
Carbohydrates: 2 g
Fiber: 0 g
TRY THIS TWIST!
Tamale Pie: Cook ground beef as directed. Place in slow cooker with Seasoning Mix, 2 cans (14 1/2 oz. each) stewed tomatoes, cut-up, 1 can (14 1/2 oz.) kidney beans, drained and rinsed, 1 can (4 ½ oz.) chopped green chiles and 1/2 cup water. Mix well. Cover. Cook as directed. For the Cornbread Topping, if using low setting, increase to HIGH. Prepare 1 box (8 1/2 oz.) corn muffin mix as directed on package. Drop batter by spoonfuls on top of chili. Cover. Cook 30 minutes longer or until toothpick inserted into cornbread comes out clean. Sprinkle with 1/2 cup shredded Cheddar cheese. Makes 10 servings.
Recipe by McCormick
Product by McCormick