McCormick's Spicy Quick-Fix Chili recipe is easy to prepare. Brown 1 pound ground beef, draining the fat. Stir in 1 16-ounce can drained, rinsed kidney beans, 2 14 1/2-ounce cans stewed tomatoes, 2 tablespoons chili powder and 1 teaspoon ground cumin. Boil, and then simmer for 10 minutes. Other easy recipes are Slow-Cooker Family-Favorite Chili, Turkey and Bean Chili, and Vegetarian Chili With Chocolate.
For slow-cooker chili, brown 2 pounds beef and 1 chopped onion, drain, and place into a 4-quart slow cooker. Add 2 cloves chopped garlic, 1 28-ounce can diced undrained tomatoes, 1 16-ounce can undrained chili beans in sauce, and 1 15-ounce can tomato sauce. Season with 2 tablespoons chili powder, 1 1/2 teaspoons ground cumin and 1/2 teaspoon each of salt and pepper. Cover and cook on low heat for 6 to 8 hours.
For Turkey and Bean Chili, chop and saute 1 onion, 1 green bell pepper and 2 garlic cloves in 1 tablespoon olive oil. Add 1/2 pound ground turkey; cook until pinkness is gone. Stir in 2 tablespoons tomato paste, 1 teaspoon ground cumin, and 2 teaspoons chili powder or 1/2 teaspoon ground chipotle chili pepper, cooking for one minute. Add 1 28-ounce can diced, undrained tomatoes, 1/2 cup water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper; boil, then simmer, stirring occasionally, for 12 to 15 minutes. Serve with cilantro and sour cream.
Chop and saute 1 onion, 1 green pepper and 1 garlic clove in olive oil for Vegetarian Chili With Chocolate. Add 2 diced tomatoes, 2 15-ounce cans each of chickpeas and kidney beans, 5 cups vegetable broth, 2 teaspoons ground cumin and 1 teaspoon salt. Boil, then cover and simmer, stirring occasionally, for 1 to 1 1/2 hours. Stir in 1 1/2 ounces bittersweet chocolate until melted, then serve.