This McCormick chili recipe crock pot delivers the deep, spiced heartiness of a classic American stew with minimal effort—just 30 minutes of prep followed by hours of slow cooking.
The secret lies in McCormick’s signature chili seasoning, which transforms simple ingredients like ground beef, kidney beans, and tomatoes into a rich, flavorful masterpiece that tastes like a home-cooked meal.
I’ve perfected this version over years of testing, ensuring the perfect balance of smoky, tangy, and slightly sweet notes that make it a crowd-pleaser every time.
The beauty of this crock pot chili is its simplicity—no complicated techniques required, just a few key steps that deliver restaurant-quality results with minimal cleanup.
You’ll start by browning the beef to develop deep, meaty flavors, then let the slow cooker work its magic as everything simmers together into a thick, velvety stew. The McCormick seasoning does the heavy lifting, infusing every bite with warm spices that feel comforting yet sophisticated.
By the time you’re ready to serve, you’ll have a pot of deep-spiced chili with tender beef, hearty beans, and a sauce so rich it practically melts in your mouth.
Top it with shredded cheese, sour cream, or fresh onions for added texture and flavor—though it’s delicious just as it is. This is the kind of meal that warms up a cold evening and brings people together around the table.
Perfect for game day gatherings, family dinners, or meal prepping for the week, this chili scales easily to feed a crowd or stretch into leftovers. The crock pot method ensures tender meat and fully developed flavors without the risk of burning or overcooking.
Let’s get started on creating this foolproof, slow-cooked masterpiece that tastes like a hug in a bowl.
Ingredients for mccormick chili recipe crock pot
Six ingredients and a crock pot transform simple beef into restaurant-quality chili.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | Lean or 80/20 preferred |
| McCormick Chili Seasoning Mix 🌶️ | 3 tbsp | Original blend preferred |
| Kidney Beans 🌱 | 15 oz | Drained and rinsed |
| Tomato Sauce 🍅 | 15 oz | Canned, no sugar added |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Bell Pepper 🍆 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 3 cloves | Minced |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Water 💧 | 1 cup | Or additional broth |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Brown Sugar 🍯 | 1 tbsp | Optional for sweetness |
| Cocoa Powder 🍫 | 1 tbsp | Unsweetened |
The ground beef is where the flavor starts. 80/20 fat ratio gives the best texture and richness, but lean works in a pinch. I grab mine from Costco or the butcher counter at Kroger—both have consistent quality. The McCormick seasoning is non-negotiable here; their blend has just the right balance of spices. If you’re using pre-diced onions and bell peppers, Trader Joe’s has the best prepped veggies that save time without sacrificing flavor. The kidney beans? Great Northern or pinto work too—just make sure they’re canned, not dried.
No McCormick seasoning? Substitute 1 tbsp each chili powder, cumin, paprika, and 1 tsp each garlic powder, onion powder, and oregano. The tomato sauce can be swapped for crushed tomatoes if you prefer a chunkier texture. Fresh garlic is ideal, but garlic powder at half the amount works in a bind. Want it smokier? Add 1/2 tsp smoked paprika. The cocoa powder adds depth—skip it if you prefer a sweeter chili. For a thicker consistency, mash some beans with a fork before serving.
This chili tastes even better the next day as flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months. I portion mine into containers for easy lunches—just reheat with a splash of water. The seasoning mix keeps forever, so buy extra. For game day, double the batch—it’s perfect for feeding a crowd. Leftovers? Even better with a sprinkle of cheese or dollop of sour cream.
Why You’ll Love This Recipe
- Dump-and-Go Magic: I swear by this—just brown the beef, toss in the onion, dump the rest (beans, sauce, that perfect McCormick mix), and walk away. The crock pot does all the work while you answer emails or fold laundry. No stirring, no stress, no burnt edges.
- Deep, Familiar Comfort: That McCormick seasoning? It’s just right—smoky, slightly sweet, with a kick you can control. The onion softens into the beef, the beans get tender but still hold their shape, and the tomato sauce ties it all into something that tastes like a hug from your grandma’s kitchen.
- Game for Any Night: Between-us, this is my go-to when I’m too tired to think. Serve it over rice for a hearty dinner, scoop it into tortillas for a lazy weekend brunch, or let the kids slather it on hot dogs for a backyard cookout. One pot, endless possibilities.
- Leftovers That Don’t Suck: Honestly, I make this on Sunday and eat it all week. The flavors actually get better the next day—more melded, richer, like it’s been simmering for hours. Freeze half for months, and you’ve got a budget-friendly meal that still tastes like you put in effort. (Spoiler: You didn’t have to.)
Step-by-step instructions for slow-cooked crock pot chili
Here’s how to transform simple ingredients into rich, spiced chili with minimal effort.
Brown the Ground Beef for Maximum Flavor
In a large skillet over medium-high heat, cook the 1.5 lb ground beef until it loses its raw color and begins to brown, about 5-7 minutes. I like to break it into small pieces with a wooden spoon as it cooks—this helps render out more fat and creates better texture. The beef is ready when it’s no longer pink in the center and the edges are nicely browned.
Once cooked, drain most of the fat (leave about 1 tablespoon) and transfer the beef to your crock pot. Don’t skip this browning step—it develops deep, meaty flavors that make all the difference in your chili. If you’re short on time, you can add the raw beef directly to the crock pot, but the flavor won’t be as rich.
Sauté the Vegetables and Build the Base
In the same skillet you used for the beef, add a little of the remaining fat over medium heat. Toss in the diced yellow onion and bell pepper, cooking for 4-5 minutes until they soften and begin to caramelize slightly. Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant—this prevents the garlic from becoming bitter.
Transfer the sautéed vegetables to the crock pot with the beef. Add the 15 oz tomato sauce, 1 cup beef broth, and 1 cup water. Stir everything together until well combined. The mixture should look thick and chunky at this point, with all the ingredients starting to meld together.
Season and Slow Cook to Perfection
Sprinkle the 3 tbsp McCormick Chili Seasoning Mix evenly over the mixture and stir to distribute. Add the 15 oz drained and rinsed kidney beans, 0.5 tsp salt, 0.25 tsp black pepper, 1 tbsp brown sugar, and 1 tbsp cocoa powder. Stir again until everything is thoroughly combined—this ensures even seasoning throughout the chili.
Cover the crock pot and cook on low heat for 6-7 hours or on high heat for 3-4 hours. The chili is ready when it’s thick and the flavors have melded together beautifully. You’ll know it’s done when the aroma fills your kitchen with rich, spiced goodness. Stir once or twice during cooking to prevent the beans from settling at the bottom.
Adjust and Serve with Confidence
Once the cooking time is up, give the chili a final stir. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or black pepper, or even a splash more water if it’s too thick. The cocoa powder adds a subtle depth of flavor that complements the spices perfectly.
Let the chili sit for 10 minutes before serving to allow the flavors to settle. Serve it hot with your favorite toppings—shredded cheese, sour cream, chopped green onions, or a dollop of hot sauce all work beautifully. This chili makes 6 generous servings, perfect for a family dinner or meal prep.
Pro Tips For Making Mccormick Chili Recipe Crock Pot
- BROWN THE BEEF FIRST: I learned this the hard way—skipping the sear means your chili tastes more like stewed meat than rich, deep flavor. Cook the ground beef in a skillet over medium-high heat until it’s fully browned (about 5-6 minutes), breaking it into crumbles, before adding it to the crock pot. The Maillard reaction here is non-negotiable for that classic chili taste.
- CHOP THE ONION SMALL: Your future self will thank you if you dice that yellow onion into 1/4-inch pieces instead of rough chunks. The seasoning mix relies on even distribution, and tiny onion bits cook into oblivion without leaving raw bits—just a consistent, mellow sweetness throughout. (Yes, it takes 10 extra seconds, but it matters.)
- DON’T SKIP THE WATER RINSE: That McCormick seasoning mix is packed with salt, and if you’re using canned beans (which most people do), you’re already adding extra sodium. Drain and rinse the kidney beans under cold water first—this cuts the saltiness by half without sacrificing texture. Trust me, your chili won’t taste like a salt lick.
- ADD TOMATO SAUCE LAST: The secret to avoiding a watery chili isn’t magic—it’s timing. Dump the seasoning mix, beef, and beans in the crock pot first, then set it to low for 2 hours. Stir in the tomato sauce after the initial cooking, not before. This keeps the sauce’s thickness intact and prevents the chili from turning into a thin, saucy mess. (I know, I know—it goes against the recipe order, but it works.)
Flavor customization for these flavors
Spicy Kick Boost
For those who love heat, add 1-2 teaspoons of cayenne pepper or 1 tablespoon of chipotle powder to the seasoning mix. I find Penzeys brand chipotle powder adds smoky heat without overpowering.
For an extra kick, stir in 1-2 tablespoons of hot sauce (like Frank’s RedHot) during the last 30 minutes of cooking. If you’re sensitive to spice, start with ½ teaspoon and adjust to taste. 🌶️
Sweet & Smoky Depth
Enhance the chili’s complexity by adding 1 tablespoon of molasses or 1 teaspoon of liquid smoke to the crock pot. The molasses deepens the sweetness, while the liquid smoke mimics traditional campfire flavors.
I also like adding ½ teaspoon of cinnamon for warmth—it pairs surprisingly well with the cocoa powder. For a richer texture, stir in 2 tablespoons of tomato paste with the tomato sauce. 🍯
Creamy & Tangy Twist
Balance the spice with a ½ cup of coconut milk or ¼ cup of sour cream stirred in during the last 30 minutes of cooking. The creaminess mellows the heat while adding a velvety texture.
For tang, squeeze in 1 tablespoon of lime juice or add 1 teaspoon of apple cider vinegar at the end. This works especially well if you’re serving the chili with cheese or avocado toppings. 🍋
Herb-Infused Freshness
Brighten the chili with 1 tablespoon of fresh cilantro or 1 teaspoon of dried oregano during the last 15 minutes of cooking. For a Mediterranean twist, add 1 teaspoon of za’atar and a pinch of sumac.
I also love stirring in ½ teaspoon of ground coriander for a citrusy note. Fresh herbs like green onions or cilantro can be added as a garnish right before serving. 🌿
Meaty & Hearty Upgrade
For a deeper meat flavor, swap ½ pound of the ground beef for ½ pound of diced smoked sausage (like Johnsonville brats) or ½ pound of shredded chicken. The sausage adds a smoky richness, while the chicken keeps it lighter.
If you’re feeling adventurous, try ½ cup of diced chorizo for a bold, spicy kick. Brown the sausage or chorizo separately before adding it to the crock pot. 🥓
Texture & Crunch Additions
Add crunch and texture with ½ cup of diced jalapeños or ½ cup of diced roasted corn. For a Southwestern touch, stir in ¼ cup of diced black olives or ¼ cup of chopped sun-dried tomatoes.
I also like adding 2 tablespoons of crushed tortilla chips or 1 tablespoon of chopped pecans right before serving for extra contrast. 🌽
Nutrition facts
Frequently asked questions
Can I use McCormick chili seasoning packets instead of the mix?
Yes! The 2-ounce McCormick chili seasoning packets contain about 1.5 tablespoons of seasoning per packet. For this recipe, use 2 packets total (about 3 tablespoons) to match the flavor intensity. The packet version works perfectly in slow cookers—just sprinkle it in with the other ingredients.
How can I make this chili thicker or thinner?
For a thicker chili, mash ½ cup of beans with a fork before serving or simmer uncovered for 10-15 minutes at the end. If it’s too thick, stir in ¼ cup water or broth at a time until you reach your desired consistency. The crock pot method naturally thickens as it cooks, so start with slightly more liquid if you prefer a soupy texture.
What’s the best way to reheat leftover chili?
Reheat on the stove over medium-low heat for 5-7 minutes, stirring occasionally, or in the microwave for 2-3 minutes (stir halfway). For even better results, transfer to a saucepan with 2 tablespoons of water or broth to prevent drying out. The flavors actually improve after the first day!
Can I make this chili in an Instant Pot instead?
Sauté the beef and vegetables first, then add all ingredients and cook on high pressure for 15 minutes (natural release). For a thicker texture, mash some beans after releasing pressure. The Instant Pot version cooks 4-5 times faster but yields slightly different mouthfeel—expect a more stew-like consistency.
Why does my chili taste bland after slow cooking?
Bland chili usually means insufficient seasoning or underdeveloped flavors. Always brown the beef first—this builds depth. If needed, add ½ teaspoon more salt or ¼ teaspoon black pepper after cooking. For extra richness, stir in 1 tablespoon of Worcestershire sauce or 1 teaspoon of soy sauce during the last 30 minutes of cooking.
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