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Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed.
Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Serve with shredded cheese, sour cream and chopped onion, if desired.
I was assigned to bring chili to a ladies' potluck lunch tomorrow and I completely forgot until tonight. Thankfully I had everything on hand. This recipe was fast and easy to make and it is very good. Thanks!
Geni | August 23, 2016
So easy and delish!!
Teri | December 25, 2013
We love this chili, it's easy to make and the whole family loves it. Also diabetic-friendly since the servings are an easy to measure 1 cup. We make this at least once a month.
Mandy | January 23, 2016
I have made this chili and it is by far the most simple and best chili I have ever made. I used to use the beans with all spices in them and added tomatoes, but this is so much better to me. Don't get me wrong, the beans made a great chili also, but this is so much better to me. Thank you. I love McCormick recipes. Do you have a cookbook?
Velma | August 27, 2015
I have been making this Chili for years. Everyone loves it!!
Rena | October 26, 2014
This is a recipe my whole family loved. Simple and yummy!!
K | March 24, 2013
I was entered into a chili cook off recently and didn't have a recipe on hand that I had all the ingredients to already in my pantry. Out of desperation, I found this recipe online and tried it. I quadrupled the recipe to make sure I had enough to go around. I actually won 3rd place! I was shocked. I was just thankful to have a recipe that was not too hard to make. Then, when I tried it for myself, it was delicious! Keeping this recipe for future use. Thanks!
DPope | May 22, 2017
I made this twice. The first time it was bland, like Dina said. The second time I let the spices toast with the ground beef and onions for a little while (making sure to stir frequently) before I added the liquidy ingredients, and that made all the difference. The spices really binded to the meat. Much better.
Kyle | December 21, 2013
I love this it's easy to prepare and such a good meal on a cold snowy day.
Stephanie Mitchell | January 05, 2014
After a month in the US with my teenage boys, I was looking for a recipe to recreate their favourite USA meal! This is perfect! After a few tries these few steps perfect it.... As previously suggested add spices to the onions before adding the meat - this brings out the flavor. Also add around a half a cup of red wine and 1tbsp brown sugar to the mince before adding the tomatoes and beans and simmer for a few minutes. For Australian cooks - to create the tomato sauce I use 4 oz tomato paste and 4 oz water. Enjoy chilli on top of a baked potato, fries or on its own with cheese and sour cream!
Linda | April 14, 2014
I added onions and green bell peppers to add flavor but it's still very blend :/ I wouldn't buy it again. It needs more spices/ flavor.
Dina | October 23, 2013