McCormick Chili Recipe Slow Cooker: Bold Spiced Simmer All Day Long

There’s something deeply satisfying about a slow-simmered chili that fills your home with bold aroma. I developed this method after years of testing different spice blends and cooking times.

The beauty of this approach is its simplicity. Just brown your meat, combine all ingredients in the slow cooker, and let it work its magic on low for 6-8 hours. The spices meld together beautifully during the long cook time.

What you’ll end up with is a hearty, deeply flavored chili with tender meat and a rich, thick sauce. The slow cooking process allows all the flavors to develop fully, creating a dish that tastes like it simmered all day.

Perfect for feeding a crowd or meal prepping for the week ahead.

Ingredients for Mccormick Chili Recipe Slow Cooker

Pantry staples and a slow cooker turn simple ingredients into bold chili. Nothing complicated here.

The beef is key—80/20 ground chuck gives you the best flavor and texture. I grab mine from Costco for big batches, but any grocery store works. The McCormick seasoning packet is the star here (find it in the spice aisle), but if you can’t find it, Walmart or Target always have it. Use diced tomatoes with juices for extra richness (San Marzano if you’re feeling fancy).

No ground beef? Ground turkey or venison work just as well. Swap kidney beans for pinto or black beans if that’s what’s in the cupboard. For extra heat, toss in a diced jalapeño or half a tsp of cayenne. If you’re out of tomato sauce, 1 cup of crushed tomatoes gets you close. The cumin is a must—don’t skip it (freshly ground is best).

This keeps 4-5 days in the fridge and freezes like a dream for 3 months. Portion into containers for easy lunches—tastes even better the next day. Leftovers reheat in minutes on the stovetop (add a splash of broth if it’s too thick).

Step-by-Step Instructions for McCormick Chili Slow Cooker

Here’s how I make this hearty chili with minimal effort and maximum flavor.

Step 1: Brown the Ground Beef

Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. Add the 2 lb Ground Beef and cook, breaking it up with a wooden spoon, until it’s no longer pink and starts to develop a nice brown crust, about 6-8 minutes.

I always drain off most of the fat at this point, leaving just a tablespoon or so for flavor. This step is crucial – it builds a depth of flavor that you can’t get from raw meat going straight into the slow cooker. The beef should look deep brown and slightly crispy in spots.

Season the browned beef with the 1 tsp Salt and 0.5 tsp Black Pepper while it cooks. These seasonings will amplify as the chili simmers all day.

Step 2: Sauté the Vegetables

In the same skillet (no need to clean it), add the diced 1 whole Onion and 1 whole Bell Pepper. Cook for 4-5 minutes until they start to soften and the onion becomes translucent.

Add the minced 4 cloves Garlic Cloves and cook for another 30 seconds until fragrant. Be careful not to let the garlic burn – it should smell amazing but not bitter. This vegetable base will sweeten as it cooks in the slow cooker.

Stir in the 1 tsp Cumin at this stage. Toasting the cumin with the vegetables brings out its warm, earthy notes that complement the chili seasoning so well.

Step 3: Combine Everything in the Slow Cooker

Transfer the browned beef and sautéed vegetables to your slow cooker. Add the 2 cans Canned Tomatoes, 1 can Tomato Sauce, drained and rinsed 2 cans Kidney Beans, and 2 cups Beef Broth.

Sprinkle the 1 package McCormick Chili Seasoning evenly over the top. I don’t stir it in right away – I let it sit on top for a minute to bloom in the heat. Then add the 1 tbsp Brown Sugar – this balances the acidity of the tomatoes beautifully.

Stir everything together until well combined. Make sure to scrape up any browned bits from the bottom – that’s pure flavor waiting to infuse your chili.

Step 4: Cook Low and Slow

Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. The low and slow method really lets the flavors meld together beautifully.

About halfway through the cooking time, I like to give it a good stir. This helps redistribute the ingredients and prevents anything from sticking to the bottom. The chili is ready when the beans are tender and the sauce has thickened slightly.

You’ll know it’s done when the kitchen smells incredible and the beef is so tender it falls apart with a gentle stir. The liquid should have reduced enough to coat the back of a spoon but still be soupy enough to ladle easily.

Essential Equipment for Perfect Results

Slow Cooker Essentials

I swear by my 6-quart Hamilton Beach slow cooker with a programmable timer—it’s the perfect size for this chili and most family meals. The ceramic insert distributes heat evenly and is easy to clean. Look for one with a tight-fitting lid to trap all that delicious aroma. 🔥

Skillet for Browning

A heavy-bottomed 12-inch stainless steel skillet is my go-to for browning the beef. I use Cuisinart MultiClad Pro—it handles high heat beautifully without warping. Cast iron works too, but requires more maintenance.

Cutting Tools

Invest in a sharp 8-inch chef’s knife for dicing onions and peppers efficiently. I keep mine from Victorinox razor-sharp with a ceramic honing rod. A good cutting board (I prefer bamboo) protects both your knives and countertops.

Measuring Accuracy

For spices and seasonings, I use a set of stainless steel measuring spoons from OXO. The McCormick seasoning packet is pre-measured, but for the cumin and brown sugar, precise measurements make a difference in flavor balance.

Serving in Style

This chili deserves a proper presentation. I serve mine in deep stoneware bowls from Le Creuset—they retain heat beautifully. Have a ladle ready for easy serving and wooden spoons for stirring while it cooks. 💛

Optional Upgrades

For serious chili lovers, consider a slow cooker liner bag for easy cleanup. A fat separator helps if you want to skim excess grease from the browned beef. These small tools make the process even more enjoyable.

Frequently Asked Questions