One Pot Wonders
Food and Drink

One Pot Wonders

Quick and easy meals for your next tailgate or homegate party! You just cannot go wrong with a big pot of chili to warm things up when it’s cold outside! Here are some of our favorites, courtesy of McCormick!

Texas-Style Cocoa Chili

Photo and recipe courtesy of McCormick, McCormick.com

"Unsweetened cocoa powder and chipotle chile pepper add rich flavor to this hearty Texas-style chili!"

Prep Time: 20 minutes Cook Time: 1 hour 45 mins Serves: 5 Serving Size: 1 Cup

 

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

Photo and recipe courtesy of McCormick, McCormick.com

"Hearty chicken chili is minutes away with cooked chicken, McCormick® seasoning, canned white beans, chicken broth and chopped green chiles."

MCCORMICK
Prep Time: 10 minutes Cook Time: 25 minutes Serves: 5 Serving Size: 1 cup

 

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

Photo and recipe courtesy of McCormick, McCormick.com

"Traditional All-American Chili really delivers a hearty flavor. This one-pot meal tastes great served with corn bread."

MCCORMICK
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 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

Photo and recipe courtesy of McCormick, McCormick.com

"Get a burst of flavor from this traditional Texas style chili, better known in Texas as “bowl of red.”"

MCCORMICK
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 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.