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One Pot Wonders

By
Tailgater Staff

Quick and easy meals for your next tailgate or homegate! You just cannot go wrong with a big pot of chili! Here are some of our favorites, courtesy of McCormick!

Southwest Chicken Chili

Photo and recipe courtesy of McCormick, McCormick.com Prep Time: 5 minutes Cook Time: 20 minutes Serves: 5 Serving Size: 1 cup
  • 2 cups cubed cooked chicken
  • 2 14 1/2-ounce cans white beans, drained and rinsed
  • 1 cup chicken broth
  • 1 4 1/2-ounce can chopped green chiles
  • 2 teaspoons McCormick® Onions, Minced
  • 1 teaspoon McCormick® Cumin, Ground
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon McCormick® Oregano Leaves

PLACE all ingredients in large saucepan; mix well. Bring to boil on medium-high heat. Reduce heat to low; simmer, uncovered 15 to 20 minutes until heated through.

Original All American Chili

Photo and recipe courtesy of McCormick, McCormick.com Prep Time: 5 minutes Cook Time: 25 minutes Serves: 4 Serving Size: 1 cup
  • 1 pound lean ground beef
  • 2 tablespoons McCormick® Chili Powder
  • 2 tablespoons McCormick® Onions, Minced
  • 1 teaspoon sugar, (optional)
  • 1/4 teaspoon McCormick® Garlic Salt
  • 1 15-ounce can red kidney beans, undrained
  • 1 8-ounce can tomato sauce
  • 1 tablespoon white vinegar

COOK ground beef in large skillet on medium heat 5 minutes or until cooked through, stirring frequently. Drain, if needed. Stir in spices and remaining ingredients; mix well. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally.

SERVE topped with sliced green onions, sour cream and shredded cheddar cheese, if desired.

Texas Chili

Photo and recipe courtesy of McCormick, McCormick.com Prep Time: 10 minutes Cook Time: 1 hour 55 minutes Serves: 6 Serving Size: 1 cup

For the Spice Blend:

  • 3 tablespoons McCormick® Chili Powder
  • 1 teaspoon McCormick® Cumin, Ground
  • 1 teaspoon McCormick® California Style Garlic Powder with Parsley
  • 1 teaspoon McCormick® Oregano Leaves
  • 1/2 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1/2 teaspoon Lawry’s® Seasoned Salt
  • 1/4 teaspoon McCormick® Red Pepper, Ground

For the Chili:

  • 3 tablespoons vegetable oil, divided
  • 2 pounds boneless beef chuck, cut into 1-inch cubes
  • 1 cup chopped onion
  • 1 14-ounce can beef broth
  • 1 12-ounce can beer
  • 1 6-ounce can tomato paste
  • 1 tablespoon flour
  • 2 tablespoons water

FOR THE SPICE BLEND, mix all ingredients in small bowl. Set aside.

FOR THE CHILI, heat 2 tablespoons of the oil in large saucepan on medium-high heat. Add beef; brown on all sides. Remove beef; set aside. Heat the remaining 1 tablespoon of oil in saucepan. Add onion; cook and stir 3 minutes.

STIR in browned beef, spice blend, beef broth, beer and tomato paste. Bring to boil. Reduce heat to low; simmer 1 to 1½ hours, stirring occasionally. 

MIX flour and water until smooth. Slowly stir into chili. Simmer 15 minutes or until desired thickness. Serve with shredded cheese and sliced green onions, if desired.