Nothing is more comforting and inviting than a big pot of chili during cold weather. Football season may be over, but we still like to cook and entertain on the home front. These crowd pleasing chili recipes are perfect for quick and easy meals while gathering with family and friends.
How about setting up a chili bar buffet and let everyone serve themselves. Keep things simple and cook the chili a day or two ahead so flavors can meld. Provide an assortment of toppings such as: sour cream, shredded cheese, avocado, jalapenos, chopped onions, tortilla chips, Fritos and steamed white rice.
Here are some of our favorite one pot wonders for your next gathering with friends and family.
Texas-Style Cocoa Chili
"Unsweetened cocoa powder and chipotle chile pepper add rich flavor to this hearty Texas-style chili!"
2 tablespoons unsweetened cocoa powder
1 teaspoon McCormick Gourmet® Organic Garlic Powder
1 teaspoon McCormick Gourmet® Oregano, Mexican
1/2 teaspoon McCormick Gourmet® Chile Pepper, Chipotle
1/2 teaspoon McCormick Gourmet® Organic Cumin, Ground
1/2 teaspoon salt
3 tablespoons oil, divided
2 pounds boneless beef chuck, cut into 1-inch cubes
1 cup chopped onion
3/4 cup water
1 1/2 cups beef stock
1 6-ounce can tomato paste
Mix cocoa powder and seasonings in small bowl. Set aside. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 1/2 of the beef; brown on all sides. Remove beef from skillet. Repeat with remaining beef, adding additional 1 tablespoon oil as needed.
Heat remaining 1 tablespoon oil in same skillet on medium heat. Add onion; cook and stir 3 minutes. Add water; stir to loosen browned bits in bottom of skillet.
Stir in beef, beef stock, tomato paste and seasoning mixture. Bring to boil. Reduce heat to low. Simmer, uncovered, 1 1/2 hours or until beef is tender, stirring occasionally. Serve over cooked rice with shredded cheese and sliced green onions, if desired.
Southwest Chicken Chili
"Hearty chicken chili is minutes away with cooked chicken, McCormick® seasoning, canned white beans, chicken broth and chopped green chiles."
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Ground Cumin
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Cilantro Leaves
1/8 teaspoon McCormick® Ground Cayenne Red Pepper
1 tablespoon olive oil
1 1/2 pounds boneless skinless chicken breast halves, cut into 1/2-inch cubes
1/4 cup chopped onion
1 cup chicken broth
1 can (4 1/2 ounces) chopped green chiles
1 can (19 ounces) white kidney beans, (cannellini), undrained
Mix garlic powder, cumin, oregano, cilantro and red pepper in small bowl. Set aside.
Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 4 to 5 minutes. Stir in chicken broth, chiles and spices; bring to boil. Reduce heat to low; simmer 15 minutes.
Stir in beans; simmer, uncovered, 5 minutes.
Original All American Chili
"Traditional All-American Chili really delivers a hearty flavor. This one-pot meal tastes great served with corn bread."
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 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.
Texas Chili
"Get a burst of flavor from this traditional Texas style chili, better known in Texas as “bowl of red.”"
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 remaining 1 tablespoon 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 1 1/2 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.
Tortilla Chicken Chili
"The addition of tortilla chips gives this chicken chili a traditional cornmeal flavor that is almost like eating a chicken enchilada. It’s not only easy to make—it’s ready in less than 30 minutes. "
1 tablespoon oil
1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 package McCormick® Chili Seasoning Mix, Original
1 14.5-ounce can diced tomatoes, undrained
1 15–16 ounce can kidney beans, undrained
2 11-ounce cans Mexican-style corn, drained
1/2 cup water2 cups bite-sized tortilla chips
Heat oil in a large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips. Bring to boil. Reduce heat to low; cover, and simmer 10 minutes, stirring occasionally.
Serve with desired toppings.