Nothing captures a cozy, lazy fall afternoon like a steaming bowl of chili. I especially crave chili in autumn, but slow-simmered recipes can be tough to fit into a busy weeknight. When the family wanted chili on a weekday, I turned to a convenient shortcut that still delivered deep, slow-cooked flavor: a Meaty Fire Roasted Garlic Chili made with a store-bought skillet sauce. Packed with ground beef, steak, bacon, beans and tomatoes, the sauce brought everything together in minutes while tasting like it had simmered all day.
Quick, homemade dinners that satisfy the whole family can be a challenge when weeknights are busy. I recently discovered McCormick’s new Skillet Sauces at Walmart and appreciated how easy they made dinner planning. The sauces are affordable, simple to find and include a recipe on the package—perfect for putting a flavorful meal on the table in a short time.
McCormick offers several skillet sauce varieties, each with a suggested recipe that’s easy to adapt. With the cool fall weather, I chose the Fire Roasted Garlic Chili skillet sauce for its bold, smoky garlic flavor. Using the sauce is straightforward: cook your protein, add the sauce and a few pantry staples, then heat through. For this meaty version I browned ground beef in a skillet and stirred in diced steak and crumbled bacon for extra richness.
The result was a hearty chili with a complex, savory sauce that tasted like it had simmered for hours, even though it came together in a fraction of the time. This approach is great when you want comforting, homemade flavor without spending the evening at the stove.
Meaty Fire Roasted Garlic Chili
2 packages Fire Roasted Garlic McCormick Skillet Sauce
3 lb. ground beef
2 (15 oz.) cans kidney beans, drained
2 (14 1/2 oz.) cans petite diced tomatoes, undrained
1/2 cup diced steak
1/4 cup crumbled cooked bacon
Directions:
BROWN the ground beef in a large skillet over medium-high heat; drain excess fat. STIR in the skillet sauce, beans and diced tomatoes. Bring to a boil, then reduce the heat. ADD the diced steak and crumbled bacon. SIMMER, uncovered, for about 10 minutes or until heated through. Serve hot and garnish as desired with sour cream, shredded cheddar or other favorites.
This recipe is easily customizable—add peppers, onions, or a splash of beer or broth for extra depth. It’s also simple to scale up for a crowd or cut down for smaller portions.
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