McCormick Chili Recipe (Back-of-Packet Directions + Crockpot, Slow Cooker & More)

There are two kinds of people who search for a McCormick chili recipe: the ones standing in the kitchen holding a packet whose back panel got torn off with the top, and the ones who’ve made it a dozen times and are wondering what else that little packet can do. This page is for both of you.

Below you’ll find the classic McCormick chili recipe exactly as it appears on the back of the packet — four ingredients, one skillet, twenty minutes — followed by every variation worth knowing: the crockpot version for game day, the all-day slow cooker method, Texas-style no beans, a stretched-pot version with extra beans, and a Tex-Mex spin. Plus the toppings, sides, storage tricks, and troubleshooting fixes that turn packet chili from “weeknight default” into the thing your family specifically requests.

Bookmark it once and you’ll never squint at a torn seasoning packet again.

Why This Is the Chili Recipe America Actually Makes

Food media loves to talk about competition chili — dried ancho purées, three cuts of beef, a secret splash of espresso. Meanwhile, the chili that actually gets made on a Tuesday night in millions of kitchens starts with a 1.25-ounce McCormick packet, and there’s no shame in that. The packet exists because it works: it’s a balanced, pre-measured blend of chili powder, cumin, onion, garlic, and a flour-based thickener that turns ground beef and two cans into a legitimately good pot of chili in the time it takes to set the table.

The recipe below doesn’t fight that simplicity — it leans into it, then shows you the handful of small upgrades (real browning, a rest before serving, the right liquid ratios for long cooks) that make packet chili taste like it took far more effort than it did.

What’s in a McCormick Chili Seasoning Packet?

Knowing what’s in the packet helps you adjust the pot with confidence. The Original blend is built around chili pepper, cumin, onion, garlic, oregano, and salt, with wheat flour included as a thickener — which is why the pot tightens up as it simmers, and also why the standard packet is not gluten free (McCormick sells a separate gluten-free packet; more on that in the FAQ).

The lineup you’ll find on most shelves:

• Mild — gentlest heat, the kid-friendly choice
• Original — mild-to-medium; the default and what this recipe assumes
• Hot — noticeably warmer, still not blistering
• Tex-Mex — adds a smokier, cumin-forward profile
• 30% Less Sodium and Gluten Free — same method, check the label for current formulation

The preparation method is identical across all of them, so every version on this page works with whichever packet is in your pantry.

The Classic McCormick Chili Recipe (Back of the Packet)

This is the standard preparation printed on McCormick Chili Seasoning Mix — the one people are usually trying to find when the packet top went into the trash with the instructions attached.

Ingredients

• 1 lb lean ground beef (85/15 is the sweet spot — flavor without a greasy pot)
• 1 packet (1.25 oz) McCormick Chili Seasoning Mix, Original
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15–16 oz) kidney beans, undrained

Directions

Step 1: Cook the ground beef in a large skillet or Dutch oven over medium-high heat, breaking it up as it cooks, until deeply browned — not just “no longer pink.” Those browned bits are where most of the flavor in a 20-minute chili comes from. Drain the fat.

Step 2: Stir in the seasoning packet, diced tomatoes with their juice, and kidney beans with their liquid. The canning liquid plus the flour in the packet is what builds the chili’s body — drain the cans and you’ll end up with a dry pot.

Step 3: Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes, stirring occasionally, until thickened.

Step 4: Pull it off the heat and give it 5–10 minutes. Chili thickens and the flavors knit together as it sits. Ladle into bowls and hit the toppings bar (see below).

Yield: 4 servings | Prep: 5 min | Cook: 15 min | Total: 20 minutes

💡 Buying the big bottle instead of packets? One packet equals roughly 4 tablespoons of McCormick chili seasoning from the value-size shaker.

Estimated Nutrition (per serving, classic recipe)

Roughly 340 calories, 28g protein, 24g carbs, 13g fat, 7g fiber per serving before toppings. Treat these as ballpark figures — run your exact brands through a nutrition calculator for your recipe card plugin.

McCormick Chili Recipe — Crockpot Version

The crockpot version is the game-day move, and honestly it’s better chili than the stovetop original — the long simmer breaks down the beef and melds the seasoning in a way 10 minutes can’t.

Ingredients

• 1 lb ground beef, browned and drained
• 1 packet McCormick Chili Seasoning Mix
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15–16 oz) kidney beans, drained and rinsed
• 1 can (8 oz) tomato sauce (the extra liquid the long cook needs)
• Optional but recommended: 1 small onion, diced and browned with the beef

Directions

1. Brown the beef first — always. Raw ground beef dropped into a crockpot cooks up gray, greasy, and pebbly. Five minutes in a skillet is non-negotiable. Brown the onion alongside it if using.
2. Load the crockpot. Add the beef and all remaining ingredients; stir to combine.
3. Cook on LOW 6–8 hours or HIGH 3–4 hours. Low and slow wins if your schedule allows it.
4. Stir, taste, and serve. If it’s thicker than you like, stir in a splash of beef broth; if it’s thin, prop the lid ajar for the last 30 minutes.

Why beans get drained here but not on the stovetop: over a long cook, the starchy bean liquid can turn the pot murky and oversalted. The tomato sauce replaces that liquid with cleaner flavor.

McCormick Chili Recipe — Slow Cooker (All-Day Workday Method)

Same idea as the crockpot version, tuned for an 8–10 hour stretch while you’re at work:

1. Prep the night before. Brown and drain the beef (and onion), then refrigerate it in a sealed container. Open your cans in the morning, not the night before.
2. Morning assembly. Combine the beef, seasoning packet, tomatoes, beans, tomato sauce, and an extra 1/2 cup beef broth in the slow cooker — the longer cook needs the additional liquid headroom.
3. Cook on LOW 8–10 hours.
4. Taste before serving. Very long cooks mellow seasoning, so keep a spare half-packet (or 2 tablespoons of the shaker blend) on hand to stir in at the end if the pot needs waking up. A teaspoon of vinegar or a squeeze of lime also brightens an all-day pot dramatically.

This is the closest a seasoning packet gets to cookoff texture: the beef relaxes, the tomatoes melt, and the chili thickens itself.

McCormick Chili — No Beans (Texas Style)

Tell a Texan there are beans in your chili and you’ll get a look. For a no-bean pot that doesn’t end up thin and soupy:

• Use 1.5–2 lbs of ground beef, or go half ground beef and half 1/2-inch cubed chuck roast for real chew
• Keep the undrained diced tomatoes and add 1 can (8 oz) tomato sauce
• Sauté 1 diced onion and 1 chopped bell pepper with the meat for bulk and sweetness
• Simmer 20–30 minutes on the stove (cubed chuck wants the crockpot method, LOW 7–8 hours, until tender)

The result is a dense, meat-forward chili that’s outstanding over hot dogs, fries, Fritos, or a split baked potato. If you’re feeding both camps, make this version and serve a bowl of warmed beans on the side — everyone customizes, nobody fights.

McCormick Chili — With Extra Beans (Stretch-the-Pot Version)

Feeding six on a four-serving budget? Beans are the cheapest honest way to grow the pot:

• Follow the classic recipe but add a second can of beans — pinto and black beans both play well with kidney
• Add 1 can (8 oz) tomato sauce so the extra beans don’t drink the pot dry
• Simmer 15 minutes instead of 10 so the new beans absorb the seasoning
• Past two cans of beans per packet, the flavor dilutes — reinforce with 1 teaspoon each chili powder and ground cumin

This version also happens to be the highest-fiber, lowest-cost-per-bowl chili on the page, which makes it the meal-prep favorite.

Tex-Mex McCormick Chili

McCormick makes a dedicated Tex-Mex packet, but the Original packet gets there with a few additions:

• Swap plain diced tomatoes for 1 can (10 oz) diced tomatoes with green chiles
• Add 1 can (14.75 oz) corn, drained, in the last 5 minutes
• Stir in 1/2 teaspoon ground cumin with the packet
• Finish every bowl with a squeeze of fresh lime — this is the difference-maker, don’t skip it
• Top with crushed tortilla chips, pepper jack, fresh cilantro, and pickled jalapeños

Leftovers of this version make exceptional chili-cheese nachos and burrito filling — see the leftovers section below.

The Toppings Bar

Half the fun of chili night is the spread. A good toppings bar covers four jobs:

• Creamy: sour cream, shredded cheddar or pepper jack, diced avocado, a drizzle of queso
• Crunchy: Fritos or crushed tortilla chips, oyster crackers, fried onions, cornbread croutons
• Fresh and sharp: diced red onion, sliced scallions, cilantro, pickled jalapeños, lime wedges
• Heat: hot sauce, sliced fresh jalapeño, a pinch of cayenne for the brave

Set out three or four and a weeknight pot suddenly feels like an event.

What to Serve with McCormick Chili

• Cornbread — the classic pairing; our Air Fryer Skillet Cornbread gets crispy edges without heating the oven, or take the shortcut with Jiffy Cornbread in the Air Fryer
• Baked potatoes — chili-topped potatoes turn one pot into a full dinner; these Copycat Outback Baked Potatoes have the salt-crusted steakhouse skin that holds up under a ladle of chili
• Cilantro-lime rice — stretches servings and soaks up the sauce; our Instant Pot Cilantro Lime Rice cooks hands-off while the chili simmers
• Simple green salad — the cooling counterpoint; toss it with ranch or our Cilantro Lime Jalapeño Vinaigrette to echo the Tex-Mex flavors
• Grilled cheese — the chili-dipper upgrade kids ask for by name; the Air Fryer Grilled Cheese method gets the crispiest crust for dunking

Storage, Freezing, and Leftover Ideas

Chili is one of the rare dinners that’s genuinely better on day two — the overnight rest finishes what the simmer started.

• Refrigerator: airtight container, up to 4 days. Reheat gently on the stove with a splash of water or broth, since the flour-thickened base tightens when cold.
• Freezer: up to 3 months. Freeze flat in gallon zip-top bags — flat bags stack like files and thaw in minutes under cool water.
• Reheating from frozen: thaw overnight in the fridge, or simmer straight from frozen over low heat with a few tablespoons of water, breaking it up as it loosens.

Second-life ideas for leftovers: chili dogs, chili-cheese nachos, chili mac (stir into cooked elbow macaroni with extra cheddar), Frito pie served right in the chip bag, chili-stuffed baked potatoes, and chili-smothered burritos. A double batch on Sunday quietly becomes three different dinners.

Troubleshooting Packet Chili

Too thin? Simmer uncovered another 5–10 minutes, or mash a few of the beans against the side of the pot — instant thickener, no cornstarch needed.

Too thick? Loosen with beef broth or water a few tablespoons at a time. This is common in crockpot batches and with leftovers.

Too salty? Add an extra half-can of undrained diced tomatoes or a peeled, halved potato simmered for 10 minutes (then removed). Next time, drain and rinse the beans and choose the lower-sodium packet.

Too spicy for the kids? Stir in a little tomato sauce and serve with sour cream and cheese — dairy tames heat better than anything. Buy Mild next time and let the adults add hot sauce.

Tastes flat? Acid and freshness fix flat chili: a teaspoon of vinegar or a squeeze of lime, plus fresh toppings. Long slow-cooker batches need this most.

Beef turned out pebbly and gray (crockpot)? It went in raw. Browning first isn’t optional — it builds flavor and renders the fat you’d otherwise be drinking.

Out of Packets? Make Your Own McCormick-Style Chili Seasoning

If the spice drawer has everything but the packet, you can blend a copycat version in two minutes from chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and a teaspoon of flour as the thickener.

Frequently Asked Questions

What is the recipe on the back of the McCormick chili packet? Brown 1 lb of ground beef and drain, then stir in 1 packet of McCormick Chili Seasoning Mix, 1 undrained can (14.5 oz) of diced tomatoes, and 1 undrained can (15–16 oz) of kidney beans. Bring to a boil and simmer 10 minutes. The full step-by-step with tips is at the top of this page.

Can I make McCormick chili in the crockpot? Yes — brown the beef first, then combine it in the crockpot with the seasoning packet, diced tomatoes, drained kidney beans, and a can of tomato sauce. Cook on LOW 6–8 hours or HIGH 3–4 hours.

Do I drain the beans and tomatoes for McCormick chili? For the 20-minute stovetop recipe, no — the canning liquid plus the packet’s flour creates the chili’s body. For crockpot and slow cooker versions, drain and rinse the beans and add a can of tomato sauce instead.

Can I use ground turkey or chicken instead of beef? Yes, 1:1. Add a tablespoon of olive oil when browning since they’re leaner, and consider an extra can of tomato sauce for moisture. The seasoning packet carries the flavor either way.

How spicy is McCormick Original chili seasoning? Mild-to-medium — comfortable for most families. Choose Mild for heat-sensitive eaters or Hot for real warmth, and remember you can always add cayenne or jalapeño to a pot, but you can’t take it out.

How many packets do I need to double the recipe? Two packets, 2 lbs of beef, and two cans each of tomatoes and beans. Stovetop simmer time stays about the same; add roughly an hour on LOW in a crockpot.

Is McCormick chili seasoning gluten free? The standard Original packet contains wheat flour as a thickener, so it is not gluten free — but McCormick makes a dedicated gluten-free chili seasoning packet. Formulations change, so always confirm on the current label.

What can I substitute for one packet of McCormick chili seasoning? About 4 tablespoons of a homemade blend: chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and a teaspoon of flour.

How long does McCormick chili last in the fridge? Up to 4 days in an airtight container, and up to 3 months frozen flat in freezer bags. Reheat with a splash of broth or water to loosen it.

Can I make McCormick chili ahead for a party? It’s actually better made a day ahead — refrigerate overnight and reheat gently, then hold it on a slow cooker’s WARM setting with the toppings bar alongside. For game day, the crockpot version above is purpose-built for this.

More Chili Recipes from Fork To Spoon

If this pot disappears as fast as we think it will, keep the chili streak going:

• Homemade Chili Seasoning Mix (McCormick Copycat) — never run out of packets again
• Mild Chili Seasoning (Big Flavor, Zero Burn) — the kid-friendly blend
• Texas Roadhouse Chili — the steakhouse copycat, rich and bold
• Culver’s George’s Chili — thick, meaty, and perfect over chili cheese fries
• Copycat Tim Hortons Chili — the hearty Instant Pot version
• Ruby Tuesday White Chicken Chili — creamy white chili for when you want a change from red
• Crock Pot Buffalo Chicken Chili — the game-day wildcard