I like preparing chili when I have to go to work (night shift). I usually start thawing 2 lbs ground beef at night. Then in the morning, I prepare it as directed on the package of McCormick Chili seasoning. By suppertime, I just have to have shredded cheddar cheese (or 4-cheese mexican shredded cheese) available as topping (I add chopped onions for myself).
2 pound lean ground beef
2 packages McCormick® Chili Seasoning Mix, Original or 1 package McCormick® Chili Seasoning Mix 30% Less Sodium
2 cans (15 ounces) kidney beans, drained
2 cans (14 1/2 ounces) diced tomatoes, undrained
2 cans (8 ounces) tomato sauce
1. Cook ground beef in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
2. Place in 3-qt slow cooker. Stir in Seasoning Mix and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
3. Serve with shredded cheese, sour cream and chopped onion, if desired.